Cheesy Ham Casserole
Stretch your leftover ham even further with this easy cheesy ham casserole. It's the perfect way to feed a crowd!
Foto: Spend With PenniesIngredients
- 1 pound medium shells (or rotini or penne)
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme leaves
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- 1 ¾ cups milk
- 1 cup half and half (or light cream)
- 1 teaspoon Dijon mustard
- 3 cups shredded sharp cheddar cheese (divided)
- 1 cup shredded Swiss cheese (or Gruyere cheese)
- 2 tablespoons shredded Parmesan cheese
- 2 cups diced ham
- ½ cup Panko bread crumbs
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley
Steps
Preheat oven to 400°F. In a small bowl, combine breadcrumbs, butter, and parsley, set aside.
Cook the pasta shells al dente according to package directions. Drain well.
Meanwhile, in a medium saucepan, melt the butter, flour, and seasonings over medium heat and cook for 1 minute.
Gradually add in milk, half and half, and Dijon, whisking until smooth after each addition. Once all of the milk/cream is added, whisk while bringing to a boil over medium heat. Allow to boil for 1 minute.
Remove from heat and add 2 ½ cups cheddar, gruyere cheese, and parmesan cheese. Whisk until smooth.
Toss the cheese sauce with cooked pasta and ham and transfer to a 9x13 baking dish. Sprinkle the breadcrumb topping over the casserole and top with the remaining ½ cup of cheese.
Bake for 22-26 minutes or until heated through and topping is browned. Cool 5 minutes before serving.
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