Spam Fantasy Casserole!

"...heh... heh... heh..... Hey! Some folks really like Spam! I like Treet even a little better because it's sweeter. The recipe comes off the back of the del Pino's shell macaroni box. If you don't like canned Spam or Treet, then I would look elsewhere for a casserole more to your liking but, if Spam is your thing, this is easy and tasty! You could melt some extra cheese on top if you wished to do so. This is probably a great college student recipe. By the way, THEY didn't call it "Spam Fantasy" -- they called it "Shell Bake", which I thought sounded pretty unexciting. I was just being artistic. pat."
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Ready In:




  • In a large saucepan, over medium heat, combine soup, milk, cheese, and, seasoned salt, (if using). Stir slowly until cheese melts.
  • Stir in remaining ingredients and pour into a 2-quart baking dish, sprayed with Pam or other cooking spray.
  • Bakes at 325-degrees F. for 30 minutes and serve after allowing it to sit for 10 minutes.

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<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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