Recipe by jswinks
From Better Homes and Gardens, this is a great casserole, especially to feed a lot of people. It has a rich and creamy sauce, but works well using milk instead of cream too!
Top Review by LousyChef
This was really good! Used 2 onions, and my frozen spinach was very fine chopped, so the final product looked more like pesto. Will realize what spinach I have next time! The flavors all combined nicely. My sauce took a long time to thicken- longer than I would have liked to get dinner on the table in an hour. So I had to add a little cornstarch to speed it up. Next time I might add some cheese on top for a "casserole" feel. Thanks so much!
- 8 ounces dried mostaccioli pasta or 8 ounces ziti pasta or 8 ounces elbow macaroni
- 3 tablespoons margarine
- 3 medium onions, cut into thin wedges (about 3 cups) or 5 medium leeks, sliced (about 3 cups)
- 2 garlic cloves, minced
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄8 teaspoon pepper
- 1 1⁄2 cups half-and-half or 1 1⁄2 cups light cream or 1 1⁄2 cups milk
- 1 1⁄2 cups chicken broth
- 1 1⁄2 cups cooked ham, cubed
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
Directions See How It's Made
- Cook pasta according to package. Drain and rinse.
- In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
- Stir in flour, thyme, and pepper.
- Add half and half, light cream, or milk and the chicken broth all at once.
- Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
- Stir in pasta, ham, and spinach.
- Spoon mixture into a 3 quart casserole.
- Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.