HAM & SWISS CASSEROLE

This yummy casserole has taken it's place alongside our family's favorites.  It is an outstanding way to use up leftover ham, and a delicious change-of-pace from conventional Mac & Cheese.

Hot from the oven and ready to eat!  Steamed fresh asparagus is an excellent choice to go with this dish.

HAM & SWISS MACARONI BAKE Creamy and packed with flavor, this is my next-to-favorite way to use up leftover ham -- second only to Ham & Scalloped Potatoes. :-)

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HAM & SWISS CASSEROLE

2 cups uncooked small elbow macaroni

2 to 3 cups of diced cooked ham (can be leftover or from deli)

1/2 cup finely chopped onion

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped red bell pepper

1 can condensed cream of mushroom soup

1/4 tsp. ground black pepper

1-1/2 tsp. dry mustard

1/4 cup milk

8 oz. processed Gruyere Swiss cheese, shredded*

Cook the macaroni as directed on package.  Drain and transfer to a deep 3-quart baking dish.

Add diced ham, onion, diced peppers, the mushroom soup, black pepper, dry mustard, milk, and HALF of the shredded cheese.  Fold everything together until well distributed.  Smooth the surface with the side of a spatula, and top it all with the remaining Gruyere cheese.

Bake, covered, at 350ºF for 30 minutes.  Remove cover and increase oven temp to 400ºF.  Continue baking for another 15 to 20 minutes, or until top is lightly browned and mixture is bubbling.  Allow to rest for 5 minutes before serving.

Serves 4 to 6, depending on appetites.

Add a crisp green salad, and you've got a nicely balanced meal.

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*Gruyere cheese comes in two forms:  regular and processed.  Either will work, but the processed is MUCH better for cooking, as in this dish, because it melts really smoothly.  If you can't find it, try Fred Meyers.  That's where I got mine.