Ham and Macaroni Casserole

If you served ham on Easter than like me you have leftover ham taking up space in your frig.This was a recipe my mom made whenever there was leftover ham from a big holiday meal. She used canned cream of mushroom soup but I updated the recipe by making my own sauce instead. This recipe will make 1 large and 1 small casserole or 2 medium sized casseroles. This dish freezes quite well so you can have one tonight and the other another day when you don't have time to cook.

Serves 8-10

4 cups ham, cubed
1.5 pounds of elbow macaroni, cooked to package directions
1 large onion, diced
1 pound button mushrooms, diced
4 tbsp Smart Balance or butter
1/2 cup flour
1/3 cup dry white wine
2 cups chicken stock
3 cups low fat milk
1 tbsp fresh thyme leaves
salt and pepper
2 cups shredded low fat swiss cheese
2 tsp olive oil

Spray 2 oblong casserole dishes with cooking spray. Place the cooked macaroni on the bottom of the dishes. Top with the ham. Spray a large skillet with cooking spray and heat the oil. Add the onion and mushrooms, season with salt and pepper and cook until the veggies just begin to brown. Spoon them on top of the meat and pasta. Melt the Smart Balance or butter in a medium sized sauce pan. Add the flour and whisk until combined. Cook, whisking constantly for 1 minute. Add the wine, stock, milk, salt and pepper and thyme. Whisk until the mixture is smooth and comes to a boil and thickens. Pour the sauce over the meat, veggies and pasta in the casseroles. Sprinkle the cheese over the top. Cover with foil and freeze or place in a 400 degree oven for 30 minutes covered. Remove the foil and continue to bake for 20 minutes more until top is browned. If baking after being frozen, allow the casserole to thaw in the frig overnight before baking.