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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I wanted to make something different and easy for dinner. I had ham in the freezer & cheddar cheese. I did not have any canned soups for casseroles so made up my own sauce. My husband, who is not a big casserole fan, loved it! Ingredients:
3 cups dry farfalle pasta (bow tie noodles) |
1 cup chopped celery |
1/4-1/2 cup chopped onion |
1/4 cup butter or 1/4 cup margarine |
1/4 cup flour |
1/2 teaspoon dry mustard |
salt, to taste |
1 (14 ounce) can chicken broth |
1/4 cup half-and-half or 1/4 cup evaporated milk |
2 cups cubed ham |
1 1/2 cups cubed cheddar cheese |
1/2 cup chopped red bell pepper |
1/4 cup butter or 1/4 cup margarine, melted |
1 cup soft breadcrumbs |
1/4-1/2 cup slivered almonds or 1/4-1/2 cup sliced almonds |
Directions:
1. Cook Farfalle in boiling salted water until al dente.
2. Saute celery& onion in butter until soft.
3. Add flour, dry mustard, and salt and pepper to taste.
4. Add broth and Half& Half or evaporated milk all at once.
5. Cook and stir over medium heat until thickened.
6. Combine sauce, ham, cheese, bell pepper, and noodles and place in large greased casserole dish.
7. Combine topping ingredients and sprinkle over top of casserole.
8. If desired you can grate parmesan or asiago cheese over the top.
9. Bake in 350 degree oven until bubbly and topping is slightly browned, approximately 20-30 minutes.
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