Behind the Lace Curtains-Sunday Dinner, Ham and Pasta Skillet

As I’ve stated before in this segment, I grew up on leftovers.  Sometimes we simply re-heated the meal the day before and enjoyed it again, and other times a whole new recipe was made out of yesterday’s vittles.  I love preparing a big meal and then finding creative ways to re-use the recipes, because we can eat for days without having to go to the grocery store for more ingredients.  Here is another great leftover recipe, especially after the Easter ham dinner!  This Ham and Pasta Skillet recipe comes from Campbell’s Fabulous One-Dish Recipes.

1 can Cream of Broccoli soup
1 cup milk (I always use whole milk)
1 T. spicy brown mustard
2 c. fresh broccoli flowerets or frozen broccoli cuts
3 c. cooked medium shell macaroni (about 2 c. dry)
1 1/2 c. cooked ham cut in matchstick-thin strips (8 oz.) (I don’t get that picky; small cubes work just as well)

In a 10-inch skillet, combine soup, milk and mustard. Over medium heat, heat to boiling.  Stir in broccoli. Return to boiling; reduce heat to low and cover.  Cook 5 minutes or until broccoli is tender.  Stir in macaroni and ham.  Heat through, stirring occasionally.

Comments are closed.