Savory Baked Ham And Almond Casserole Recipe

About this recipe

This hearty baked casserole combines tender ham, crunchy almonds, and creamy mushroom soup for a satisfying dinner. Perfect for busy solution seekers, it can be prepared ahead and baked when needed.

Ingredients

• 850 g Chef'S Basket Macaroni Pasta
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 100 g Sambar Onion Peeled
• 450 g Figaro Black Sliced Olives
• 100 g Mother Dairy Salted Butter
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 200 g Livyor Raw Sunflower Seeds
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 2 cups of ring macaroni in boiling water according to package instructions until al dente. Drain and set aside.
3. 3. In a large mixing bowl, combine the cooked macaroni, 2 1/2 cups of milk, 1 1/4 cups of parmesan cheese, 1 teaspoon of finely chopped onion, 1 cup of chopped sun-dried tomatoes, and 1 cup of sliced olives. Mix well to combine.
4. 4. Grease a casserole dish with 2 teaspoons of butter and pour the mixture into the dish, spreading it evenly.
5. 5. Sprinkle 1 cup of sunflower seeds evenly over the top of the casserole.
6. 6. Bake in the preheated oven for 1 hour, or until the top is golden and bubbling.
7. 7. Remove from the oven and let it cool for a few minutes before serving. Enjoy your savory baked sunflower seed casserole!