Ham and Swiss “on Rye” Casserole
8 ozdry pasta, uncooked (bow ties)
1 Tbspdried onion flakes
2 ccooked ham, diced
1 can(s)(10.5 oz) cream of mushroom soup
1/2 cmilk (may need more)
1 tspcaraway seeds (or to taste-i used a bit more)
6 sliceswiss cheese (pre-sliced packaged type)
·salt and pepper, to taste
How to Make Ham and Swiss “on Rye” Casserole
- Bring a large pot of water to a boil and add onion flakes and pasta; cook according to directions on package. Drain and return to pot.
- Stir in ham, soup, milk and caraway seed. (Add more milk if needed to get consistency you want). Add salt and pepper, to taste.
- Spoon half the mixture into a casserole dish that has been coated with non-stick cooking spray. Place 3 slices of cheese over this layer and top with remaining pasta mix. Top with remaining slices of cheese.
- Cover with foil and bake in pre-heated 325F oven for 20 minutes. Remove foil and bake another 10 minutes.