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Three Cheese Ham Casserole

Here is a recipe that I altered from a chicken recipe.  It is perfect for using up the last of your Easter ham.

2 ½ cups diced ham
2 cups pasta, boiled and drained (I used small sea shells)
1 can mixed vegetables, drained
1 can cream of mushroom or cream of celery soup
½ cup mayo or sour cream (I use mayo because my husband doesn’t like sour cream)
2 tsp. garlic powder
1 tsp. pepper
1 ½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup grated Parmesan or Swiss cheese
½ cup Italian bread crumbs  
1/2 stick butter, cut into slices and cut into fourths 
Because ham, canned soup, and cheese can be salty, I don’t add salt, but if you like salt, go for it!

Preheat oven to 350 degrees.  Boil and drain pasta.  While pasta is cooling, mix all other ingredients, except bread crumbs, in a large bowl. Add pasta and mix well.  Place in casserole dish that has been sprayed with cooking spray.  I often put a handful of cheese on top of the spray before adding the casserole mixture; it seems cheesier that way.  Sprinkle bread crumbs on top of casserole. Scatter the fourths of butter over the top of crumbs.   Bake for 25-30 minutes until bubbly. 

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