Ham and cheese casserole

Gin Lee

Ham and cheese casserole/Gin Lee

Ham and cheese casserole

It's almost fall y'all, and that means it's time to cozy up with some comfort food. Are you ready? Today, I am preparing a delightful ham and cheese casserole that you'll fall for.

Ham and cheese casserole/Gin Lee


  • 1 pound (16-ounces) of elbow pasta, cooked and drained
  • 1 ham steak, cooked and cubed
  • ½ cup of milk
  • 1-½ cups of shredded cheddar cheese
  • 1 cup of shredded Swiss cheese
  • ½ cup mozzarella cheese (to add on top of the casserole within the last five minutes of baking)
  • 1 can of cream of chicken soup
  • 2 teaspoons of freshly ground black pepper
  • ½ teaspoon of seasoning salt
  • ½ teaspoon of smoked paprika
  • 4 quarts of cold water (to cook the pasta in)


First, fill a large pasta pot with four quarts of cold water, add the elbow pasta. Cook for twelve minutes, then drain the water off in a colander. Add the cheddar and Swiss cheese, milk, and spices; combine well. Set aside.

Preparing the ham for the casserole/Gin Lee

Place the ham steak in a skillet and cook it for about twenty minutes. Flipping once after the first ten minutes. Transfer the ham steak to a cutting board or plate and slice it into chunky cubes. Discard the fat and bone (if your ham steak has any). Now, add the ham to the prepared pasta; stir well.

Next, spoon the ham and cheese pasta mixture into a 9x13 inch casserole dish. Stir in the cream of chicken soup. Then transfer the dish to a 350 degree F oven and bake for twenty minutes. Add the shredded mozzarella cheese to the top of the casserole, then bake for about five minutes longer.

When the casserole is finished cooking, place the dish on a hot pad, allow it to sit for ten minutes before serving.


For different variations, add in some freshly cooked broccoli, or other types of vegetables. Substitute the ham steak for cooked chicken, cooked turkey, or even tuna. Cream of celery soup or cream of mushroom soup can also be substituted in place of the cream of chicken soup.

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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