I make this with chicken most often but sure have made it with ham.....and it freezes fine. You may want to add a little milk or chicken broth when baking as the pasta absorbs a lot of the sauce.
It's also good with some quartered hard boiled eggs instead of some of the ham.

Nevermind....this screwed up site won't let me copy and paste a recipe from my file. If you are interested, email me and I will send it to you directly!!

I plan to make some split pea soup with the ham bone and shred some ham into it when I have pureed the onions, peas, and celery. I also like au gratin potatoes with cubed ham. We love omlettes with ham, cheese, onion, tomatoes, peppers and mushrooms. Ham salad sandwhiches are yummy. Dh is not fond of casseroles, so I rarely make them.

I don't have much success with frozen meals but frozen ham works well in things for me so I wrap up ham in small packages to make dishes fresh. Usually quiche or with weekend breakfast eggs.

Fried rice with ham is one of my favorite ways to use leftover ham.

Trying again...
Casserole, chicken pasta veggie with sauce
Recipe for the sauce:
1 cup finely chopped onion saut�ed in 1/2 cup butter and 1/4 cup olive oil, add 1 cup flour, 2 cups chicken broth and 2 cups milk ( actually a little more milk) 1 tsp garlic powder, 2 tsp worcestershire, a handful of chopped green onion, 8 oz cream cheese and about 1/2 a pound of grated sharp white cheddar. I made 3 times that recipe for 8 casseroles.
Each casserole contained:
3 rounded cups cubed meat, 1/2 cup red pepper strips
1/2 cup green pepper strips
2 T chopped green onions
1/4 cup chopped celery
2/3 cups carrot buttons blanched
2 cups broccoli florets, blanched
4 rounded cups cooked pasta
And about 4 cups of the sauce
Baked about 30 minutes at 350, added buttered crumbs and baked long enough to brown the crumbs.
Each casserole served 20 with salad and roll or bread.

What do you know!! It worked!!

Oh, thank you for posting that recipe, Lindac. DSII loves chicken & veggie lasagna but I've never tried to make it from scratch. This recipe looks like just the ticket.

I have a lot of ham left over from Easter

That's the definition of eternity!!

This is one I've made several time, and also freezes well.

Farmers casserole

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced cooked ham
1/4 cup chopped green onions
4 eggs
1 can (12 oz) evaporated milk
1/4 tsp pepper
1/8 tsp salt

Directions
Place potatoes in an 8 in square baking dish.
Sprinkle with cheese, ham and onions.
Beat eggs, milk, pepper and salt; pour over all.
Cover and refrigerate for several hours or overnight.
Let set before baking about 30 minutes.
Bake, uncovered, at 350* for 55-60 minutes or until a knife inserted near the center comes out clean.

Here is my favorite way to use left over ham.

Madolyn's Ham and Broccoli Casserole

1 stick butter or margarine
1 cup uncooked regular white rice
2 cups fresh bread crumbs
2 large onions, chopped
1 1/4 lb ham, (chopped - 4 cups)
3 Tblsps. flour
1 tsp salt
1/2 tsp pepper
3 cups milk
2 packages broccoli spears, cooked
8 oz sliced Swiss cheese

Preheat oven to 350 degrees. Cook rice according to package directions. Grease large rectangular casserole dish with butter (or spray with Pam). Melt butter. Mix 3 tablespoons with bread crumbs. Saute chopped onions in remaining butter. Add flour, salt and pepper. Cook until bubbly. Slowly stir in milk. Cook slowly until thickened. Stir in ham. Heat through gently. Layer rice in bottom of dish. Next lay broccoli in single layer. Pour ham mixture over layers. Top with cheese slices. Sprinkle on bread crumbs. Cover. (Can be made ahead to this point and refrigerated. If chilled, set out for about 30 minutes before cooking.) Cook for 45 minutes. Serves 6 - 8.

Notes:
Swiss cheese is best but I have used other strong-ish white cheeses - even a little Parmesan mixed in.
Good leftovers.
Good with either green salad or fruit salad.

P.S. I'm not Madolyn. She is my friend who gave the recipe to me.