Creamy Ham Fettucini Recipe

4.5 2 2
Creamy Ham Fettucini Recipe
Creamy Ham Fettucini Recipe photo by Taste of Home
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Creamy Ham Fettucini Recipe

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4.5 2 2
Publisher Photo
I often prepare this dish as a fast and flavorful way to bring a "taste of Italy" to the dinner table. The creamy sauce dresses up ordinary ham and asparagus.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 cup sliced green onions
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1/4 cup butter or margarine
  • 1 package (8 ounces) cream cheese, softened
  • 1-3/4 cups milk
  • 1 pound fully cooked ham, julienned
  • 1 cup cut fresh asparagus (3/4-inch pieces), cooked, optional
  • 12 ounces fettucini, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • Additional green onions, optional

Directions

In a large skillet over medium heat, cook onions and mushrooms in butter until onions are tender. Reduce heat to low; stir in cream cheese and milk. Cook and stir until cheese is melted. Add ham, asparagus if desired and fettucini; heat through. Sprinkle with Parmesan cheese. Garnish with additional onions if desired. Yield: 4-6 servings.
Originally published as Creamy Ham Fettucini in Country Pork 1996, p50

Nutritional Facts

1 cup: 446 calories, 28g fat (17g saturated fat), 104mg cholesterol, 1079mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 25g protein.

  • 1/2 cup sliced green onions
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1/4 cup butter or margarine
  • 1 package (8 ounces) cream cheese, softened
  • 1-3/4 cups milk
  • 1 pound fully cooked ham, julienned
  • 1 cup cut fresh asparagus (3/4-inch pieces), cooked, optional
  • 12 ounces fettucini, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • Additional green onions, optional
  1. In a large skillet over medium heat, cook onions and mushrooms in butter until onions are tender. Reduce heat to low; stir in cream cheese and milk. Cook and stir until cheese is melted. Add ham, asparagus if desired and fettucini; heat through. Sprinkle with Parmesan cheese. Garnish with additional onions if desired. Yield: 4-6 servings.
Originally published as Creamy Ham Fettucini in Country Pork 1996, p50

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TessaMB User ID: 6083350 49399
Reviewed Jul. 23, 2011

"A bit bland as is so I added some black pepper, paprika and a little sea salt. Still was missing something. Ill try cayanne next time."

MY REVIEW
BarbaraJeanne User ID: 1843732 15589
Reviewed Jul. 30, 2010

"I was just recycling some left over ham when I found out we were having company for dinner. We are a family of 7 and company added another 5. I doubled this recipe and added a steaming platter of corn on the cob. I got compliments from everyone, even the children loved it."

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