Recipe by SarasotaCook
This is a favorite dish of mine for leftover ham. I like to use a mix of parmesan and white cheddar or you can use a monterey jack cheese if you prefer that, but it is just creamy and comforting. I love to bake a ham once a month. I cut it up and freeze and that way I always have a quick meal waiting to be put together. So many people only cook ham on holidays, but it is a great resource and inexpensive. Give this a try for a nice way to use your leftovers and good comfort food on a chilly night.
- 354.88 ml ham, diced (if you don't have leftover ham, buy a couple slices of baked ham from the grocery deli 3/4-inch thic)
- 226.79 g linguine, broken up in 4-inch pieces (spaghetti will work fine)
- 226.79 g cremini mushrooms, thin sliced
- 4 scallions, diced
- 236.59 ml frozen peas, peas to me make the dish (if you are not a pea fan, use broccoli cut in small pieces)
- 1 medium onion (cut in half and thin sliced)
- 236.59 ml white cheddar cheese (shredded) or 236.59 ml you could use monterey jack cheese
- 118.29 ml parmesan cheese
- 118.29 ml heavy cream
- 473.18 ml chicken broth
- 59.16 ml sherry wine (if you don't to add sherry, you can add more chicken broth, or you can add white wine, but the sherr)
- 59.16 ml butter
- 59.16 ml flour
- 14.79 ml parsley, chopped
- 0.25 ml nutmeg
- ground black pepper
Directions See How It's Made
- Pasta -- Cook the pasta according to the directions on the package in a large pot of salted boiling water. Cook until al dente, drain and set aside.
- Ham and Vegetables -- Now in that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
- Sauce -- To the vegetables, add the flour and stir until well blended. Then the broth, sherry, nutmeg, salt and pepper. Go easy on the salt because the broth and ham are both salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the peas.
- Combine and Bake -- Add the drained pasta to the vegetable and cheese sauce and toss well. Spray a casserole dish 13x9 or similar with Pam or a nonstick spray and heat the oven to 350 degrees. Spread the pasta mix into the casserole and top with the extra cheese. Bake about 30 minutes until bubbly and the cheese get nice and brown on top. Let set 5 minutes before serving to allow the sauce to firm up.
- This is a absolutely great casserole. I have also done this same recipe with leftover turkey or chicken and was just as good. And don't be afraid to use a sharp cheddar or even a swiss cheese as well. I just happen to like the white cheddar and parmesan best.