Sunday, January 24, 2010
Country Ham and Macaroni Casserole
1 lb cooked ham, cubed
1 large onion, diced
1 lb elbow macaroni (I used shell-shaped pasta)
2 cups shredded extra sharp cheddar cheese (8 oz) - 2 % milk kind
1 cup fat free sour cream
1 can reduced fat cream of chicken soup
Heat oven to 400º. Bring 4 quarts water to boiling in large pot. Once water begins to boil, add onion and pasta to pot. Return water to boiling; cook 8 minutes, stirring occasionally. Drain pasta and onion; return to pot. Add ham, cheese, sour cream and soup. Pour into a 13x9x2 baking dish. Bake in heated 400º oven 30 minutes or until heated through. Let stand 5 minutes before serving.
If freezing: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day. Let thaw in fridge before baking as directed.
Recipe modified from one by Balancing Act Basics