Now that the holidays are over...I have been coming up with new recipes to use up my left-over holiday ham. Luckily for me...I froze the left-overs which are good for up to 3 months if properly frozen.
A few days ago I experimented and came up with a delicious casserole recipe that I wanted to share with all of my blog readers.
Delicious Ham, Spinach, Mushroom & Pasta Casserole Recipe
8 oz. dried elbow macaroni pasta
1 small onion, finely diced
1 teaspoon minced garlic
1/4 cup freshly sliced mushrooms
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 teaspoon dried parsley
1 teaspoon ground black pepper
1 teaspoon salt
1 (14 oz.) can chicken broth
1 1/2 cups milk (we use 2% milk)
1 3/4 cups fully cooked ham, cut into bite-sized pieces
1 (10 oz.) box frozen chopped spinach, thawed & drained
1/4 dried seasoned bread crumbs
Cook the elbow macaroni according to box directions and then drain.
In a large saucepan, place the finely chopped onion, minced garlic and butter in the pan together and saute until tender. (about 3 minutes). Stir in the sliced chopped mushrooms and saute for an additional 2 minutes. Stir in the all-purpose flour, parsley, salt and pepper. Cook this sauce until it thickens, about 5 minutes over medium heat. Stir in the cooked pasta and ham, stir in the drained chopped spinach.
Pour all ingredients into a 2 or 3 quart casserole dish. Sprinkle seasoned bread crumbs on top. Bake in a preheated 350 degree oven for 35-40 minutes. Let stand for 5 minutes before serving. This will feed a family of 4.
Saturday, January 8, 2011
Delicious Ham, Spinach, Mushroom & Pasta Casserole Recipe
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