Leftover Ham and Vegetable Casserole

Give your leftover holiday ham and veggies a makeover in this yummy pasta casserole. It's quick and easy to put together, and makes for a creamy cheesy good meal!

Course dinner, lunch

Cuisine American

Method Bake

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 270

Author Lily Ernst

Ingredients

2 cups cooked macaroni about 1 cup uncooked
2 cups cooked veggies I used corn and broccoli
1 & 1/2 cups cooked ham chopped
1 & 1/2 cups shredded cheddar cheese divided
1 can condensed cream of chicken soup

Instructions

Preheat oven to 375F and grease a 2.5 - 3 quart casserole dish.
In a large mixing bowl, mix everything together, except for 1/2 cup of shredded cheese.
2 cups cooked macaroni, 2 cups cooked veggies, 1 & 1/2 cups cooked ham, 1 & 1/2 cups shredded cheddar cheese, 1 can condensed cream of chicken soup
Spoon the mixture into the prepared casserole dish. Sprinkle remaining cheese on top.
Loosely cover with foil and bake for 30-35 minutes until hot and bubbling. Let stand for 5 minutes and serve.

Notes

Leftovers can be stored in the fridge for up to 3 days.

Make-ahead option:

Prepare the casserole up to step 3, cover with foil and refrigerate up to a day in advance. When ready to bake, remove casserole from the fridge and let stand for 15 minutes while your oven preheats. Bake as instructed.

Nutrition