Pasta Casserole with ham, mushroom and sausages

I love ham and we rarely buy ham because of the few pounds we have put on. I have been promising myself to lose weight and each time I start my health food week I end up back to my bargaining phase - of pacifying myself that my glorious days have come to an end with me hitting thirty. That I am no supermodel and my career never depended on my weight. Though I was appreciated back home for losing some weight at my sister's wedding I still can't  muster courage to glance through my wedding pics where I looked slimmer and younger. My hubby on the other hand is enjoying his weight gain and calling it the symbol of his prosperity for god knows what crazy reason. So there I was standing in front of the frozen food section surrounded with meats and cheese wondering if I should ride the guilt- pleasure trip again waking up to curse myself for having chosen the path. And guess what spirit is willing but flesh is weak ( says the bible) and so I ended up with some ham and sausages and a pack of penne pasta. And we had a gala time once more promising to end this guilt trip soon. By the way I have been surviving on rotis and veggies past one week. I have cut down rice, carbs and I hope I am doing m penance. But the casserole was worth it :) This is the second time I am posting a pasta casserole here on the blog so for those of you interested in pasta casserole you can visit http://ooonuready.blogspot.in/2011/08/chicken-pasta-casserole.html for the last casserole I posted here which was too elaborate a recipe compared to this one.

Ingredients for Pasta Casserole with ham, mushroom and sausages

Pasta ( I used penne)- 250 gm
Ham- 100 gm
Sausages- 100gm
Mozarella- 100 gm
Mushrooms- 100 gm
Onion- 1 diced
Vegetable soup- 150 ml
Milk- 50ml
Salt- to taste
Olive oil- 3 tbsp

 

Directions

Heat the oil in a pan. Brown the  diced sausages and ham. Remove the browned meats and set aside.

In the same pan saute the onion and mushrooms till cooked sprinkle some salt. Meanwhile cook the pasta till al dente. Cook the soup as per instructions on the pack in a saucepan. I used vegetable soup , you can use chicken or an other soup of your preference. When the soup cools down mix the soup with milk and set aside. Now in a casserole first lay a layer of pasta followed by meats and mushroom.

 

 Sprinkle some cheese and now repeat again with a layer of pasta, meats and mushroom.

 Before topping with cheese pour in the milk soup mixture. 

 

Now top with cheese. 

Bake at 180 degrees for 20 minutes by now the pasta and meats would have absorbed the soup and cheese would have melted completely. You can make smaller portions by layering ingredients in ramekins for individual portions.