Ham and Mushroom Casserole

Ham is a rather frugal meat in that it is mainly all meat.  Even a bone in ham is cost effective as the meat can be cut from the bone then the bone used to make a ham based soup with the meat used for another dish.  That is what I did with the leftover ham from our Easter dinner.

Quite often my casserole start off the same way as my soups, based on one ingredient as the inspiration.  I had a fair amount of leftover ham so ham was the inspirational ingredient in the casserole I created.  I wanted a creamy end result so turned to my favourite ingredient, condensed cream of mushroom soup.  The other ingredients just came together.  The end result was a rich, sinfully creamy casserole that got two thumbs up from my husband.

I served the casserole with quick biscuits.  These are a long time stand-by when I don't have fresh made bread.  I actually started making the quick biscuits as a newlywed.  They can be made using a homemade baking mix, regular Bisquick or Bisquick Heart Smart™ baking mix.  I discovered the Bisquick Heart Smart™ baking mix during our first trip to the vacation home.  Unlike our permanent residence where homemade mixes are the norm, it is more cost effect to use small package commercial mixes that can be used up while we are there.  We rent our vacation home out when we aren't there so can't store a lot of food.  Logistically we can only bring food home with us if we drive as we are too restricted when flying.   
These biscuits are ever so easy to make!  I mix about 2 cups of the baking mix with enough milk to form a moderately stiff dough that can be dropped by the spoonful onto a greased baking sheet.  I drop by the desert spoon (3 tbsp) spread about 2 inches apart.  I bake at 375ºF until golden brown.  Sometimes I stir in shredded cheese which is always a hit. 

Ham and Mushroom Casserole
by:  Garden Gnome

2 c cooked ham, diced
1 c frozen sweet peas
1½ c sautéed sliced mushrooms
1 tbsp olive oil
1 tbsp butter
2 cans condensed cream of mushroom soup
¾ can milk
½ tsp Old Bay Seasoning
1 tsp prepared mustard
2 c shredded cheddar cheese
4 c cooked elbow macaroni

Heat oil and butter in frypan.  Sauté the mushrooms in the oil and butter until golden brown.  Remove from heat and drain.  Cook macaroni in salted, boiling water until al dente.  Drain.  Measure out 4 c into large mixing bowl.  Add remain ingredients.  Stir well to mix.  Pour into 2 qt baking dish.  Cover with tin foil.  Bake at 275ºF until warmed through and cheese starts to bubble.  Remove tin foil.  Increase temperature to 350ºF and bake until just turning golden brown on top.