Ham and cheese fusilli casserole

Yield: 8 Servings

Measure Ingredient
1 pounds Fusilli pasta; cooked according to package directions
2 tablespoons Butter or margarine
⅔ cup Chopped onion
3 tablespoons Flour
3 cups Milk
2 cups (8 oz.) shredded Cheddar cheese
1 teaspoon Dry mustard
½ teaspoon Salt
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

CRUMB TOPPING

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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