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| Making dinner couldn't be an easier than with my recipe. |
My Ham-Penne Casserole has a velvety-cream cheese and mushroom soup-based sauce accented beautifully with just some prepared mustard along with onion and garlic powers to bring up maximum flavor from ham. Topped with toasted buttered breadcrumbs and Parmesan, this casserole is hearty, rich and sure to become a favorite, if your family is anything like mine.
I hope when you want to save yourself some work without sacrificing great taste that you’ll give my recipe a try. Honestly, I really think that you'll love it.
My Delicious Ham-Penne Casserole
4 cups of dry penne pasta
1 can (10-1/2 oz.) of cream of mushroom soup
1 teaspoon dried onion powder
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| This yummy casserole is rich and satisfying. |
2 teaspoons of prepared mustard
½ package (4 oz.) of Neufchatel or cream cheese
1 soup can of milk
3/4 teaspoon of salt
2 cups of finely, chopped ham
Topping:
1 or 2 slices of toasted bread or ½ cup of toasted breadcrumbs
1-1/2 tablespoons of melted butter
1 tablespoon of grated Parmesan cheese
Cook the penne and drain.
In a small pot, combine soup and the milk and heat till smooth before stirring in the mustard, onion and garlic powders, salt, and the Neufchatel cheese.
Chop the ham and set aside.
Grease a baking pan like your lasagna pan or a 1-1/2 quart casserole.
Now layer half the pennes, then some ham pieces before pouring on some sauce. Once you finish, start again with another layer of pennes, ham and then sauce until you use everything up.
Top with buttered cubes of toast or breadcrumbs and then bake in a 325-degree oven, uncovered for about 25 minutes until a golden-brown.
ENJOY!
