With our extra-busy life, and with the weather being too cold and rainy to fire up the grill, I have been experimenting with casseroles.
This is an excellent way to use leftover ham (from holidays). It also MAKES great leftovers for lunch the next day (or two).
Ingredients
1 box of bowtie pasta (I use whole wheat)
2 Tablespoons unsalted butter
2 Tablespoons flour
1 Tablespoon spicy brown mustard
2 cups of 2% milk
1 handful of 2% shredded sharp cheddar cheese
1 small handful of 2% colby jack cheese cubes
1 handful of shredded part-skim mozzarella
1 bag of frozen broccoli florets, slightly thawed
1/2 pound of ham, cut into cubes
salt and pepper to taste
non-stick cooking spray
Preheat oven to 350. Spray a 2-quart baking dish with non-stick cooking spray.
Cook noodles according to the al dente directions. Drain.
Using the pasta pot, melt the butter over medium heat. Add the flour to the melted butter and mix well. Whisk the mustard and milk into the flour-butter mixture and bring to a simmer. Simmer until thickened. Toss in the cheeses to melt.
Combine the noodles, broccoli, and ham with the cheese sauce. Sprinkle with salt and pepper. Mix gently.
Transfer to the prepared baking dish. Bake for 15 minutes to warm everything, stir, and bake for 5 more minutes.
