Ham Noodle Casserole
Portion Size: 1 ½ cups (approx. ½ c. meat ½ c. pasta and ½ c. vegetables
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb pasta | May use whole grain |
| 2 cups fat free evaporated milk | |
| 3½ tablespoons flour | |
| 1 teaspoon thyme | Use fresh or dried |
| 2 teaspoon marjoram | Use fresh or dried |
| 1 tablespoon olive oil | |
| 1 onion, finely chopped | |
| 2 cups broccoli florets | Use fresh or frozen, Wash and trim |
| 2 cups sliced mushrooms | Use fresh or frozen, Wash and trim |
| 1 red bell pepper, chopped | Use fresh or frozen, Wash and trim |
| 3 garlic cloves, crushed | Or 1 teaspoon garlic powder |
| ¾ tsp salt | |
| ½ tsp pepper | |
| 3 cups cooked lean ham, cubed | Trim all visible fat |
| 1 cup low fat shredded cheddar or Monterey jack cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare pasta according to package directions; drain well. | |
| 2 | Spray a baking dish with non stick cooking spray. | |
| 3 | Place drained pasta in baking and set aside. | |
| 4 | Preheat oven to 350°F | |
| 5 | Combine milk, flour, thyme and marjoram in a small bowl and set aside. | |
| 6 | Heat a large, nonstick skillet over medium-high heat. | |
| 7 | Add oil and sauté onion, broccoli, mushroom, bell pepper, garlic, salt and pepper for 4 minutes, stirring frequently. | |
| 8 | Add ham and heat thoroughly, about 2 more minutes. | |
| 9 | Add reserved milk mixture and stir until thickened, about 4 minutes; do not boil. | |
| 10 | Sprinkle ham mixture over the pasta in the prepared casserole. | |
| 11 | Sprinkle with cheese and bake uncovered for 15 minutes, or until cheese is melted. | Cook until internal temperature reaches 165°F for 15 seconds |
Posted in Ham Dinner Recipes
