Using Up Leftover Ham

I made a ham a little while ago and did my best to use it in omelets and grilled ham & cheese sandwiches, but there was so much left!  I still need to find more ways to use it before it went bad and ended up making these two delicious dishes!

Four Ingredient Ham Casserole:
8 ounces egg noodles (cooked via package directions)
1 cup cubed ham
1 can condensed cream of mushroom soup
1 cup shredded cheddar cheese

Combine ingredients in a 1.5 quart casserole dish.  Bake at 350 degrees for 30 minutes, or until warmed through.

 

Pretty Penne Ham Skillet:

1 package (16 ounces) penne pasta

3 cups cubed fully cooked ham

1 large red pepper, diced (I used green)

1 medium onion, chopped

1/4 cup minced fresh parsley (I used a smaller quantity of dry)

1-1/2 tsp minced fresh basil or 1/2 tsp dried basil

1-1/2 tsp minced fresh oregano or 1/2 tsp dried oregano

1/4 cup olive oil

3 Tbs butter

2 cloves garlic, minced

1 can (12-14 ounces) chicken broth

1 Tbs lemon juice

1/2 cup shredded Parmesan cheese

 

 

Directions:

(FYI-I halved the recipe and it still made a lot!)

 

* Cook pasta according to package directions.  Meanwhile, in a large skillet, saute the ham, red pepper, onion, parsley, basil and oregano in oil and butter for 4-6 minutes or until ham is browned and vegetables are tender.  Add garlic; cook 1 minute longer.

 

* Stir in broth and lemon juice.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced by half.  Drain pasta; stir into ham mixture.  Sprinkle with cheese.  Yield: 6 servings.

 

(I found this recipe through Taste of Home's website.)

 

I linked up at Delicious Dish Tuesday and What's Cooking Wednesday: