Cook Time: 45 minutes
Ingredients:
- 1 1/4 cups uncooked elbow macaroni
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 4 ounces mushrooms, sliced
- 2 tablespoons chopped green bell pepper (about half of a small bell pepper)
- 2 tablespoons chopped pimiento-stuffed olives
- 4 ounces (1 cup) shredded sharp Cheddar cheese
- 1 cup sour cream
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 1 1/2 cups diced cooked ham
- 1/4 cup milk
- 1/2 cup soft bread crumbs, tossed with a few teaspoons melted butter
Preparation:
Cook and drain macaroni, following package directions; place in a large mixing bowl. In a large skillet, melt butter over medium low heat. Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for 3 to 4 minutes, or until onion is softened and mushrooms are browned. Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, ham, and milk; stir gently to mix thoroughly. Transfer to a shallow 1 1/2-quart baking dish. Sprinkle buttered bread crumbs over the top of macaroni and ham casserole; bake at 350° for 25 to 35 minutes, or until ham casserole is bubbly and breadcrumbs are lightly browned.Macaroni ham casserole serves 6.
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