This is an easy way to use up leftover ham from your Holiday dinners - Easter or Christmas!
Easy Quick Night Supper
My mother-in-law was Irish and never cooked spaghetti and meat sauce. If my husband and his siblings wanted Italian pasta, they had to order it out! This is my mother-in-law's version of pasta that we fondly refer to as "Irish Spaghetti Casserole." It works well using either leftover ham and then use the ham bone to make pea soup! You can also use canned ham or a ham steak in this casserole recipe.
I like to look for Smithfield Ham Steaks when they're on sale - this is such a great way to feed a crowd and watch your pennies with the cost of food today.
I have a new cast iron skillet to replace an old fry pan, and this will be perfect to cook it in for skillet dinners.
It's even easier to make if you do OAMC freezer cooking. I've been putting up quite a few make-ahead freezer mixes to simplify mealtime preparation. Here's one of the ham meal starter mixes that I put together using a freezer recipe from The Family Homestead eBook cookbook.
2 cans (16 oz.) stewed tomatoes (or 1 can stewed tomatoes, 1 can regular tomato sauce)
1 large green pepper, seeded and cut into cubes
2 - 3 tbl. cooking oil
salt and pepper to taste
Italian Seasoning, to taste
parmesan cheese, to taste
1 lb. cooked spaghetti pasta
In a large sided frying pan, add oil, and saute cut up ham steak until golden brown.
Add cut peppers and saute until tender.
Add stewed tomatoes, (including the juice).
Cook over medium heat for about 10 minutes.
Cook spaghetti according to package directions separately.
Drain and add to ham mixture. You may not want to add all at once so as not to use up all the juice.
Add salt and pepper to taste.
Add parmesan cheese if desired.
Serve with crusty garlic bread.
If there's any leftover, I often turn this into soup for lunch by adding some beef or veggie broth
Check out my other week night easy casseroles for dinner -
American Goulash Casserole
Classic Macaroni and Cheese
Polish Beef and Cabbage Casserole (Deconstructed Goumpki)
New England Shepard Pie Casserole
American Goulash Casserole
Classic Macaroni and Cheese
Polish Beef and Cabbage Casserole (Deconstructed Goumpki)
New England Shepard Pie Casserole
Ham and Spaghetti Casserole
1 ham steak, cut into cubes2 cans (16 oz.) stewed tomatoes (or 1 can stewed tomatoes, 1 can regular tomato sauce)
1 large green pepper, seeded and cut into cubes
2 - 3 tbl. cooking oil
salt and pepper to taste
Italian Seasoning, to taste
parmesan cheese, to taste
1 lb. cooked spaghetti pasta
In a large sided frying pan, add oil, and saute cut up ham steak until golden brown.
Add cut peppers and saute until tender.
Add stewed tomatoes, (including the juice).
Cook over medium heat for about 10 minutes.
Cook spaghetti according to package directions separately.
Drain and add to ham mixture. You may not want to add all at once so as not to use up all the juice.
Add salt and pepper to taste.
Add parmesan cheese if desired.
Serve with crusty garlic bread.
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