Do these cooler, rainy days make you want to prepare
something warm and filling for supper? Obviously, that’s what I’m thinking! This is a favorite go-to recipe. My mother-in-law Kathy Schroeder who also
happened to be one of the nicest people to come into my life, gave this recipe
to me! I am ever so grateful she was part of the package when I married Joel. Ok, back to this recipe!
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| My old, abused recipe. |
It is quick and easy. It can be made as a skillet dinner or put
it in a casserole dish to microwave or bake.
Which ever way you prefer, it will turn out delicious!
Since this is a hand-me-down recipe, there are not exact
measurements. You can use a cup or two of leftover ham or
cube a ham steak. You can gauge how much ham and macaroni your family will eat
in a meal and adjust your ingredients accordingly.
Boil macaroni according to package directions, drain and set
aside.
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| Saute onion, bell pepper and ham |
Sauté onion and pepper in a tablespoon or two of butter. Stir in chopped ham and heat thoroughly. Mix in cream of mushroom soup, milk, a tablespoon of corn starch and the Velveeta. I usually cube about 1/3 to 1/2 pound of cheese (not 1/3 of the whole block). Stir until the cheese is melted. Add drained macaroni and stir. At this point, it is a skillet dinner and
once all the ingredients are heated thoroughly it can be served. If you prefer, you can transfer everything to a
casserole dish and melt the cheese by placing the dish in the oven for about 30 minutes or however long it takes
your family to gathered around the table.
This casserole is a delicious make and take dish.
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| Ready for supper! |
To round out the meal, we enjoy green beans, crunchy carrots,
and garlic toast on the side.
Enjoy! Let me know what you think of this delicious casserole.
