Ham and Macaroni Twists
Portion Size: 1 ½ cup (approx. 3 oz. meat, ½ c. pasta and ½ c vegetable)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups rotini or elbow macaroni | May use whole grain pasta |
| 2 pounds lean cooked ham, cubed | Trim all visible fat |
| ½ cup bread crumbs | |
| 2 (10 oz.) packages frozen broccoli spears | Thawed and drained |
| 3 cups nonfat milk | |
| ¼ cup flour | |
| ¼ cup oil | |
| 1 large onion, diced | Wash, trim and dice |
| 2 teaspoons thyme | |
| 2 teaspoons parsley flakes | |
| 2 cups low fat Cheddar cheese, shredded | |
| ½ teaspoon garlic powder | |
| ½ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare pasta according to package directions; drain well. | |
| 2 | Preheat oven to 350°F. | |
| 3 | In a large baking dish, combine hot macaroni and ham. | |
| 4 | Divide broccoli spears into 8 small bunches. | |
| 5 | Arrange bunches of spears down center of dish, alternating direction of flowerets. | |
| 6 | In a small sauce pan, heat oil to medium high heat. Sauté onion until tender. Combine milk, flour, thyme, parsley, garlic and pepper. Heat to slow boil. Remove from heat. Pour over casserole. | |
| 7 | Sprinkle bread crumbs and cheese down the center of the dish. | |
| 8 | Bake, covered, at 350°F for 30 minutes or until heated through. Serve. | Cook until internal temperature reaches 165°F for 15 seconds. |
Posted in Ham Dinner Recipes
