Leftover Ham With Pasta and Broccoli Casserole |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Great use for leftover Easter ham. Ingredients:
1/2 lb uncooked spiral shaped pasta (cavatappi or fusilli) |
2 cups leftover cubed ham |
8 ounces frozen broccoli |
2 tablespoons butter |
4 tablespoons flour |
1 cup chicken broth |
1 cup 1% low-fat milk |
1 tablespoon olive oil |
3/4 cup yellow onion, chopped |
1/2 teaspoon dried thyme |
1 teaspoon dried parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1 tablespoon breadcrumbs |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat oven to 425 degrees.
2. Cook pasta according to package directions, drain and set aside.
3. Steam broccoli until fork tender. Chop into small pieces.
4. Heat oil in a small skillet. Add onions and cook until soft, but now brown.
5. Melt butter in a medium saucepan over medium heat. Add flour and cook 1 minute.
6. Add broth and whisk constantly until mixture is smooth of lumps and thickened.
7. Whisk in milk.
8. Remove from heat.
9. Add onions, thyme, parsley, salt, and pepper.
10. In a large bowl, combine cooked pasta, ham, broccoli, and sauce.
11. Transfer to a casserole dish sprayed with cooking spray.
12. Melt butter in a small bowl.
13. Add breadcrumbs and cheese to melted butter.
14. Top with breadcrumb cheese mixture.
15. Bake for 12 minutes until sauce is bubbly.
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