If you do not like green ham with your eggs, now is the time to start using up any leftover ham for yesterday's baked ham feast. Here is a quick family favorite which can be paired up with a salad from the supermarket salad bar for a great supper!
Quick Ham Tertrazzini
½ onion, diced
½ bell pepper diced
¼ tsp. minced garlic
1 tablespoon butter
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup skim milk
1 1/2 cups shredded Cheddar cheese
2 cup diced ham
6 ounces capellini
2 tablespoons chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium-high heat, saute chopped onion, garlic and bell pepper in butter until onion is transparent.
Stir in cream of mushroom soup, skim milk, and 2/3 shredded cheese. Heat mixture until cheese melts, stirring often. Add ham. Stir until cheese melts.
Butter a 2 quart casserole. Alternate layers of cooked pasta with sauce, ending with sauce. Sprinkle remaining cheese on top. Bake at 325 for 30 minutes. Top with chopped parsley and serve.
You know, that sounds like something my Mom used to make at home when I was a kid -- am glad to have the recipe in writing. If it's the same one, it was SUPER and we all loved it! Thanks.
view locals now online
1
LizinLouisville