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Bow Tie Ham Bake Recipe

Bow Tie Ham Bake Recipe

“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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Bow Tie Ham Bake

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Reviewed Nov. 24, 2013

"Used a 15oz jar of Alfredo Sauce and fresh sliced mushrooms. Family favorite!"

Reviewed Jun. 4, 2013

"Making **again** tonight. Using Colby Jack cheese instead of swiss. YUM-YUM!"

Reviewed Jun. 4, 2013

"This message is for **JanetPlanet**. Hoping you are/were able to access this recipe. Sincerely, Kathy"

Reviewed May. 15, 2013

"Even though have commented before, plan on this for supper tonite. Adding fresh sliced mshrooms along with sliced black olives, 1 jar 16 ounce Alfredo Sauce, chunked up swiss cheese. Giving rate of *5* with my personal changes. Thank you for sharing original recipe! K."

Reviewed Nov. 21, 2012

"Making this for our Thanksgiving Dinner, since our family c elebration last weekend. Will make with swiss cheese (as recipe states). In place of refrigerated alfredo sauce, I use jarred."

Reviewed Apr. 21, 2012

"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 Jan. 22, 2012

"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 Jan. 13, 2011

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

Reviewed Feb. 3, 2010

"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:)"

Reviewed Oct. 29, 2009

"I would use more than 20 0z. of alfredo sauce and add garlic."

Reviewed Jul. 13, 2009

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