Ham and Noodle Bake Wednesday, November 18, 2009


8 oz fettuccine, uncooked (or use your favorite pasta)
1/4 cup dry bread crumbs
1/4 cup dried parsley flakes
3 TBSP butter, divided
2 TBSP plain flour
2 cups milk
11/2 cups sharp cheddar cheese (white cheddar is nice in this)
1 tsp dry mustard
8 oz cubed fully cooked ham
1 cup frozen peas (optional)


Cook fettuccine according to pkg directions. Drain. In a small skillet, cook bread crumbs and parsley in 1 TBSP butter until brown. Remove from pan and set aside. In a large saucepan or skillet, melt remaining butter and stir in flour until smooth. Stir in milk and cook, stirring, until the milk boils and thickens. Stir in cheese and mustard and cook until cheese melts. Stir in ham and peas and fettuccine. Turn into an 11x7” baking dish and sprinkle with bread crumb mixture. Cover and bake about 20 minutes. Uncover and bake about 5 to 10 minutes more or until brown and bubbly.


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