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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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âTrying to come up with a way to use leftover cooked broccoli, I adapted this recipe from a friend,â notes Jennifer Shiew of Jetmore, Kansas. âMy husband and brother-in-law thought it was great. The three of us had no trouble cleaning the pan!â Ingredients:
1-1/4 cups uncooked elbow macaroni |
1-1/2 cups chopped fresh broccoli |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup cubed fully cooked ham |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup 2% milk |
1 tablespoon dried minced onion |
1/4 teaspoon pepper |
1 cup crushed potato chips |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture.
2. Transfer to a greased 8-in. square baking dish; sprinkle with potato chips. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.
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