|1 pounds||Fusilli pasta; cooked according to package directions|
|2 tablespoons||Butter or margarine|
|⅔ cup||Chopped onion|
|2 cups||(8 oz.) shredded Cheddar cheese|
|1 teaspoon||Dry mustard|
|¼ teaspoon||Freshly ground pepper|
|⅛ teaspoon||Ground red pepper|
|1 can||(14 oz.) tomatoes; cut up|
|8 ounces||Sliced baked ham; cut into 1/4-inch-thick strips|
|1 cup||Frozen peas|
|⅓ cup||Plain dry bread crumbs|
|1 tablespoon||Freshly grated Parmesan cheese|
|1 tablespoon||Chopped fresh parsley|
1. Heat oven to 375°F. Grease a 3-quart casserole; set aside.
2. Melt butter in medium saucepan over medium-high heat. Add onion and cook until softened, 3 minutes. Stir in flour and cook 1 minute. Slowly pour milk into saucepan, stirring constantly. Bring to boil, reduce heat and simmer until thickened, 5 minutes. Remove from heat. Whisk in cheese, mustard, salt and peppers. Toss cheese sauce with pasta, tomatoes, ham and peas. Pour into ovenproof casserole.
3. Make Crumb Topping: Combine all ingredients and sprinkle over casserole.
Bake 15 minutes, until golden.
Makes 8 servings.
The cure for a hard day, this dish offers the comfort of baked macaroni 'n' cheese.
PER SERVING Calories 530 Total Fat 20½ g Saturated Fat 11 g Cholesterol 68 mg Sodium 976 mg Carbohydrates 59 g Protein 26 g Calcium 367 mg Fiber 3 g Prep time: 20 minutes Cooking time: 25 minutes Degree of difficulty: Easy MasterCook formatted by Joyce M. Bennis (Joyce_B@...) Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on May 10, 1998
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