Ham & Cheese Casserole

Ingredients

3 cups leftover spiral ham chopped into small pieces

8 ounces dry elbow macaroni cooked al dente

8 ounces white cheddar shredded in food processor

8 ounces yellow cheddar shredded in food processor

8 ounces cream cheese room temperature

10.75 ounces cream of mushroom soup

1½ cups whole milk

¼ teaspoon ground black pepper

½ teaspoon garlic seasoning

Instructions

Preheat oven to 350°F. Boil the pasta according to the package instructions. Drain pasta and return it to the pan. Add the ham, cream of mushroom soup, milk, half the shredded cheese, spices, and room temperature cream cheese to the cooked pasta. Stir until creamy.

Pour the mixture into a 9 x 13 casserole dish and top with the remaining cheese.

Bake uncovered for 30 minutes.

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