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Bow Tie Ham Bake Recipe

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“This recipe comes from our family cookbook that's filled with recipes from generations of women. We love casseroles-just pop one in the oven to warm your home and fill your stomach!” Suzette Jury - Keene, California

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Bow Tie Ham Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

4 cups uncooked bow tie pasta
6 cups frozen broccoli florets
4 cups cubed fully cooked ham
2 cartons (10 ounces each) refrigerated Alfredo sauce
2 cups (8 ounces) shredded Swiss cheese
1 can (8 ounces) mushroom stems and pieces, drained

Directions

Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking. Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat.
Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 cup equals 384 calories, 23 g fat (10 g saturated fat), 60 mg cholesterol, 1,178 mg sodium, 24 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Bow Tie Ham Bake in Simple & Delicious November/December 2008, p20

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Reviews for Bow Tie Ham Bake (6)

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Bow Tie Ham Bake

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Reviewed on Apr. 21, 2012 by Joscy

You bet I'd make it again...and again! Didn't have swiss cheese in ~ used cheddar, and small amount of mozzarella. Nop broccoli either ~~ replaced with peas. Overall wonderful dish.

Reviewed on Jan. 22, 2012 by mrsburger925

This was so easy! Mine was a little too salty, but that might be because I used a different kind of sauce. My store didn't have the refrigerated alfredo, so I used 2 jars from the shelf.

Reviewed on Jan. 13, 2011 by MaryThompson

it was better as a leftover-next time I'll make it-bake it & leave for the next day.

Reviewed on Feb. 03, 2010 by AllieD

I made this recipe and added garlic. It was a nice surprise that I could freeze half of the recipe. Also agree that it could use more sauce than what is called for. Pretty tasty...especially re-heated:)