Prep 15 mins
Cook 30 mins
Easy and good ole comfort food from deep in the heart of Texas. I compiled this after having leftover Easter ham but ground turkey, chicken, pork or beef would work as well. You may want to increase salt to 1 tsp if not using cooked ham. I serve with black eye or purple hull peas and a mixed green salad.
- 10 ounces macaroni (elbow, bow ties or spirals)
- 1 lb ham, cubed (smoked works well, too)
- 1 Spanish onion, med-large, chopped
- 3 garlic cloves, minced
- 1 (14 1/2 ounce) can Italian stewed tomatoes
- 1 (14 1/2 ounce) can crushed tomatoes
- 1 (10 3/4 ounce) can condensed golden mushroom soup
- 3 cups grated cheddar cheese
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 4 -6 dashes Tabasco sauce (optional)
- Cook pasta "al dente" as per directions, making sure NOT to overcook. Drain and set aside.
- Preheat oven to 400 degrees.
- Spray oil a saute skillet over medium heat, and add chopped onion, cooking until transparent (about 10 minutes). Halfway through, add minced garlic and mix well.
- (if you're using ground meat, brown at this time and drain excess grease).
- In large bowl combine Italian tomatoes, breaking up tomato pieces into small bite sizes.
- Add crushed tomatoes, can of soup, salt, pepper and 1 cup grated cheese, mixing well (add optional Tabasco sauce). Add cooked onion and cubed ham (or other meat) and mix.
- Fold in pasta until well coated and then transfer into an oil sprayed 12x9 casserole dish, spreading evenly.
- Sprinkle with remaining cheese.
- Bake for 25-30 minutes until LIGHTLY golden brown on top and bubbly on the sides.
- Set aside for 5 minutes to set.