We've been using up all the leftover ham. Two nights ago we had homemade mac n' cheese. I got the recipe from Danielle M. when our branch put together a cookbook in Italy. We had steamed frozen veggies w/ it. I choked down a few but I'd rather have my veggies in a cake (see previous post).
Last night we had straight leftover ham w/ homemade mashed potatoes and canned corn. Today I used some of the ham in a green salad. The rest went in the freezer.
Homemade Mac-n-Cheese
1 cup chopped ham
¼ cup chopped onion
2 T. margarine
1 can cream of mushroom soup
½ can milk
1 cup grated cheese
1 ½ cup macaroni noodles
Prepare noodles. Brown ham and onion in margarine. Stir in soup and milk, add cheese, stir well and cook until all melted together. Mix together with noodles. Optional--pour into casserole dish, top with bread crumbs. Bake at 350° for 20 minutes.
(I never move it to the oven....it's yummy just from the stove top. I usually use part whole grain pasta...maybe half and half or a little less. I think it tastes too bitter to go all whole grain pasta but a little thrown in is good.)
Last night we had straight leftover ham w/ homemade mashed potatoes and canned corn. Today I used some of the ham in a green salad. The rest went in the freezer.
Homemade Mac-n-Cheese
1 cup chopped ham
¼ cup chopped onion
2 T. margarine
1 can cream of mushroom soup
½ can milk
1 cup grated cheese
1 ½ cup macaroni noodles
Prepare noodles. Brown ham and onion in margarine. Stir in soup and milk, add cheese, stir well and cook until all melted together. Mix together with noodles. Optional--pour into casserole dish, top with bread crumbs. Bake at 350° for 20 minutes.
(I never move it to the oven....it's yummy just from the stove top. I usually use part whole grain pasta...maybe half and half or a little less. I think it tastes too bitter to go all whole grain pasta but a little thrown in is good.)
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