- 1/4 cup dry bread crumbs
- 1/4 teaspoon dried parsley flakes
- 3 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1-1/2 cups (6 ounces) sharp white cheddar cheese, shredded
- 2 cups cubed fully cooked ham
- 1-1/2 cups cooked fettuccine
- 1 cup frozen peas
- In a small skillet, cook bread crumbs and parsley in 1 tablespoon butter over medium heat for 4-5 minutes or until golden brown. Remove from pan; set aside.
- In a large skillet, melt the remaining butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese; cook 2-3 minutes longer or until melted. Stir in the ham, fettuccine and peas.
- Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with bread crumb mixture.
- Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 5 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Ham Fettuccine Bake
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"Easy to make and inexpensive."
"I think what was missing was seasoning (salt & pepper). Even though ham is salty, if you either make it vegetarian (i made a veggie one for my daughter substituting mushrooms) or get a bite without ham, it lacked seasoning. I made sure to season (lightly) at each step (particularly added it to the bechamel- like sauce).Thanks for a great way to use leftover ham-- definitely a keeper!"
"Followed this recipe but did saute a little onion and fresh garlic for extra flavo. This was so dang yummy, and used my keftiver ham!"
"I was looking for a recipe to use up some leftover ham and came across this. I agree with the other reviews that said it was rather bland. I notice it did not call for any seasonings, but I added salt, pepper, garlic powder and onion powder...and it still seemed to be missing something. It was quick and easy. If I make it again, I may add a cream soup to it."
"This was okay. I might make it again, if I have leftover ham. But it didn't really wow us. I'm keeping it in my recipe box anyway!"