1 cooked ham steak (or leftover spiral ham works great!)
1 (16 oz.) box elbow macaroni
1 (10 oz.) can Campbell's cheese soup
1 cup milk
1 (10 oz.) bag steam-in-bag broccoli
large pasta pot
strainer
13x9-inch baking dish
small mixing bowl

Preheat oven to 375°F.

In large pasta pot, cook 1 box of macaroni to box directions. (Tip: I love using chicken broth in the water to add some extra flavor). Drain and rinse. Leave pasta in strainer.

In the large pasta pot, warm up soup and 1 cup of milk to make cheese sauce.

In microwave, cook steam-in-bag broccoli. While soup and broccoli are cooking, cut up ham into bite-size pieces.

Once soup and broccoli are done: combine soup, broccoli, ham and pasta in large pasta pot. Mix thoroughly to distribute cheese sauce. Pour into 13x9-inch baking dish.

Butter Crumb Topping:

4 tbsp. (1/2 stick) butter
your choice seasonings
1 cup bread crumbs
1 cup shredded cheese
salt and pepper, to taste

Melt butter in small mixing bowl. Add in any seasonings you prefer (I use paprika, garlic powder, onion etc.). Mix in 1 cup of breadcrumbs and 1 cup of shredded cheese. Sprinkle evenly over ham bake mixture.

Bake in 350°F oven for 20 minutes or until crumb topping is golden brown. Enjoy!

Submitted by: Beth R.