So I made a mac and cheese style dish with swiss cheese, mini rigatoni peas, sliced mushrooms, ham, and heavy cream. I was worried it would be oily, but I hit the cheese sauce with my hand blender before pouring it over the pasta, veggies, and ham. I thought about adding a buttered breadcrumb topping, but chickened out.

Anonymous wrote:I'm making a post-Easter casserole with ham, gruyere, and pasta. I guess you could add peas or mushrooms, but I usually don't. Serve with a green salad or spinach.

NP here -- We've got lots of leftover ham. Could you post your recipe?

I'm making a post-Easter casserole with ham, gruyere, and pasta. I guess you could add peas or mushrooms, but I usually don't. Serve with a green salad or spinach.

I would make a pasta with 4-5 cheeses, including Swiss.

Anonymous wrote:Gruyere is like swiss cheese and great in any macaroni and cheese. Thanks, that sounds safe enough.

But really weird about this box. Who put these names together? Mad Libs? Who has to make the Green Eggs and Ham?

LOL! I've been told her work BFF did it. Several over the past couple months have been odd enough that people discussed them. I think that she wanted to make sure that people were cooking from scratch and not just dropping off Stouffers.

Gruyere is like swiss cheese and great in any macaroni and cheese.

But really weird about this box. Who put these names together? Mad Libs? Who has to make the Green Eggs and Ham?

It's my turn to make a casserole for a coworker out on extended sick leave. We pick a card from a box. Mine says "Swiss cheese pasta".

Not helpful.

I googled "swiss cheese pasta" and got a bunch of ideas, but have no idea if they are good or crap.

If you have a good dish using swiss cheese and any pasta, please share it. Also, what have swiss cheese pasta dishes have you tried that were too gross to inflict on anyone?

TIA