Savory Ham & Tomato Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 170 grams dry macaroni, (6 oz)
- 2½ cups diced tomatoes
- 1 cup celery, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1½ cups cooked ham, cubed
- 2 tablespoons fresh parsley, chopped
- 1 cup sharp Cheddar cheese, shredded, divided
Instructions
- Cook the macaroni in a pot of boiling salted water until just before tender. Drain well and place in a large mixing bowl.
- To a medium saucepan, add the tomatoes, celery, onion, bell pepper, salt and pepper. Cook on low heat for 30 minutes, stirring occasionally.
- Preheat your oven to 160° C (325° F), get out a 2 quart casserole and grease with butter or cooking spray.
- To the mixing bowl with the macaroni, add the simmered tomatoes, ham, parsley, and ¾ cup of cheese. Mix together.
- Pour mixture into the prepared casserole.
- Bake for 1 hour. Sprinkle the remaining ¼ cup of cheese on the casserole, and bake 5 more minutes.
- Serve and enjoy.
Notes
Low cost per serving.
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