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| Ham and Cheese Fusilli Casserole
1 pound of Fusilli pasta, cooked
2 tablespoons of butter or margarine
2/3 cup of chopped onion
3 tablespoons of flour
3 cups of milk
2 cups (8 oz.) of shredded Cheddar cheese
1 teaspoon of dry mustard
1/2 teaspoon of salt
1/4 teaspoon of freshly ground pepper
1/8 teaspoon of ground red pepper
one 14 ounce can of tomatoes, cut up
8 ounces of sliced baked ham, cut into pieces/chunks
1 cup of frozen peas
CRUMB TOPPING
1/3 cup of plain dry bread crumbs
1 tablespoon of freshly grated Parmesan
1 tablespoon of chopped fresh parsley |
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Heat oven to 375ºF. Grease a 3-quart casserole; set aside. Melt butter in medium saucepan over medium-high heat. Add onion and cook until softened, 3 minutes. Stir in flour and cook 1 minute. Slowly pour milk into saucepan, stirring constantly. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Remove from heat. Whisk in cheese, mustard, salt and peppers. Toss cheese sauce with pasta, tomatoes, ham and peas. Pour into ovenproof casserole. Make Crumb Topping: Combine all ingredients and sprinkle over casserole. Bake 15 minutes, until golden. Makes 8 servings. The cure for a hard day, this dish offers the comfort of baked macaroni n cheese. PER SERVING Calories 530 Total Fat 20.5 g Saturated Fat 11 g Cholesterol 68 mg Sodium 976 mg Carbohydrates 59 g Protein 26 g Calcium 367 mg Fiber 3 g Prep time: 20 minutes Cooking time: 25 minutes Degree of difficulty: Easy MasterCook formatted by Joyce M. Bennis (Joyce_B@msn.com) Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on May 10, 1998
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