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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a nice casserole to use up leftover ham. No condensed soup needed! Ingredients:
4 cups rotini pasta or 4 cups your favorite shape pasta |
2 cups fat-free evaporated milk |
3 -4 tablespoons flour |
5 sprigs fresh thyme leaves |
2 teaspoons marjoram |
3 tablespoons olive oil |
1 small onion, finely chopped |
2 cups small broccoli florets |
2 cups sliced mushrooms |
1 small red bell pepper, chopped |
3 garlic cloves, crushed |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 cups cubed ham |
3/4 cup shredded cheddar cheese or 3/4 cup monterey jack cheese |
Directions:
1. Prepare pasta according to package directions; drain well. Spray a 2-qrt casserole with cooking spray. Place drained pasta in casserole and set aside.
2. Preheat oven to 350°F
3. Combine milk, flour, thyme and marjoram in a small bowl and set aside.
4. Heat a large, nonstick skillet over medium-high heat. Add oil and sauté onion, broccoli, mushroom, bell pepper, garlic, salt and pepper for 4 minutes, stirring frequently. Add ham and heat thoroughly, about 2 more minutes.
5. Add reserved milk mixture and stir until thickened, about 4 minutes; do not boil.
6. Sprinkle ham mixture over the pasta in the prepared casserole.
7. Sprinkle with cheese and bake uncovered for 15 minutes, or until cheese is melted.
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