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"I believe that the saltiness comes from the cooking sherry, which is known to be very salty. I normally use regular sherry (drinkable) in place of cooking sherry, which is not drinkable."
"To add more flavor, I like to add about 1/4-1/2 tsp. nutmeg and a dash to 1/8 tsp. of allspice after draining the fat, and just before adding the soup and sour cream. Leftover mashed won't taste like leftovers with this. Try it (or fresh mashed) instead of noodles."
"I believe step 2 should read "in a separate smaller bowl, mix together egg, salt, pepper, etc". I, too had to read this a couple of times before I figured it out."
"I grew up on something similar. We called it "American Chop Suey", but instead of the cans of tomatoes, we used 2 cans of condensed tomato soup. Also, we boiled about 3/4 lb. of macaroni separately and added it at the end. (Not enough liquid in the condensed soup to add it in raw.) It sounds a little weird to use the soup, but everyone I've made i..."
"I made this for friends last week. They loved it! Love the idea of boiling and draining at the beginning to make the ham less salty. This is especially important if you are forced to buy a brand that you haven't purchased before and don't know how salty it is."