Ham Divan

Another great re-purpose of leftover ham!

8 oz Rotini pasta

Soup:

12 oz can evaporated milk

2 TBS vegetable oil

1 tsp onion powder

2 TBS corn starch

1/4 tsp salt

1/8 tsp white pepper

1/8 tsp sugar

1-2 TBS finely chopped mushrooms

*OR 10.75 oz can cream of mushroom soup

Divan:

1/4 cup milk

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/8 tsp black pepper

24 oz frozen broccoli cuts

12 - 16 oz cooked ham

4 oz shredded cheddar cheese

1/4 cup french-fried onions (optional)

In a stockpot cook noodles according to directions to al dente; drain.

Preheat oven to 350 degrees.

Soup: Whisk evaporated milk, vegetable oil, onion powder, corn starch, salt, pepper, and sugar in a small sauce pan. Stir in mushrooms. Cook on medium heat until thickened.

*If using canned soup, skip this step

In large mixing bowl, combine soup, milk, mustard, Worcestershire sauce and black pepper. 

Place the noodles back into the stock pot. Stir in the soup mixture, ham, broccoli, cheese and onions (if using). Stir well.

Spray 9x13 baking dish with cooking spray. Pour mixture into the dish. 

Bake 20-30 minutes, until cheese is melted.