Vanvoorst Ham Casserole

10 ingredients
4 steps

Ingredients

  • 10 ounces uncooked spiral pasta
  • 2 cups cubed fully cooked ham
  • 1 cup sour cream
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon chopped fresh parsley

Directions

  1. 1
    Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. 2
    Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  3. 3
    Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until well combined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.
  4. 4
    Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.

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