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Ham Fettuccine Bake Recipe

Ham Fettuccine Bake Recipe

My family loves this recipe, and it's a great way to use up leftover ham. Although a meal by itself, I often serve it with a tossed salad. —Cathy Neve, Yakima, Washington
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:5 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Transfer to a greased 11x7-in. baking dish; sprinkle with bread crumb mixture.
  • 4. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 5 servings.

Nutritional Facts

1 cup: 483 calories, 29g fat (16g saturated fat), 99mg cholesterol, 1121mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 28g protein.

Reviews for Ham Fettuccine Bake

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Kilyena User ID: 6143949 253693
Reviewed Sep. 5, 2016

"After tasting before baking. I decided to add some sauteed chopped onions and quartered mushrooms along with some fresh minced garlic. Then I added some Cajun seasoning, salt and pepper. It turned out pretty good. It's a good base for several different variations. Thanks for sharing."

Wildfiremustang User ID: 1330024 244511
Reviewed Feb. 26, 2016

"It was okay. Will need some spices to flavor it up a bit."

Suzette316 User ID: 8672476 239988
Reviewed Dec. 22, 2015

"I really like this as a base recipe, but then I zip it up a bit by sauteing some finely diced onions and sliced mushrooms in the butter to which I have also added some freshly ground pepper. (Since ham trends to be salty I rarely add salt when I use ham in a recipe.) Then I add the flour and milk and continue with the recipe. I prefer using egg noodles to fettuccine noodles, but that is just personal preference. Either is delicious."

Bbishop50 User ID: 7510601 237108
Reviewed Nov. 10, 2015

"Rather bland and is very dry when reheated. Needs more seasonings!"

LeslieH User ID: 191346 229401
Reviewed Jul. 11, 2015

"Easy to make and inexpensive."

MonicaTuite User ID: 8328176 224498
Reviewed Apr. 8, 2015

"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!"

debbieline User ID: 8322279 224345
Reviewed Apr. 6, 2015

"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!"

JLAsMama User ID: 5241011 219170
Reviewed Jan. 29, 2015

"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."

luigimon User ID: 1692040 207581
Reviewed Jun. 21, 2014

"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!"

MY REVIEW User ID: 2127591 67015
Reviewed Apr. 14, 2014

"This is an amazing recipe. My husband who seldom likes new recipes said this is a keeper. It also reheats well with a small amount of added milk."

rmorse154 User ID: 4573500 156919
Reviewed Jan. 4, 2014

"We loved this! Simple to make, very tasty, very filling. Would be great for a pot luck supper, too. This recipe is a keeper!"

Juliev320 User ID: 6277608 207580
Reviewed Dec. 29, 2013

"It's ok. Sauce was a little thick. I would like to add some kind of spice yet. Any ideas?"

danielleylee User ID: 4484886 135545
Reviewed Dec. 28, 2013

"I always have leftover ham in the freezer which is always nice when you need it for a quick dinner. This recipe was very fast and easy. I cut the recipe in half which fit an 8 by 8 Pyrex dish well. I used skim milk and whole wheat dreamfields pasta with those changes husband still enjoyed."

RRohrer User ID: 3493609 160751
Reviewed Dec. 16, 2013

"Very tasty dish. I made the whole box of fettuccine and added it. I ended up with a large amount so I froze half. I found it to be just a little dry since I added the extra pasta but not too bad. So when I got the next pan out of the freezer, I made half the amount of cheese sauce and poured it over top. It was perfect!!! We will definitely be enjoying this again soon!!"

dmwct User ID: 5544895 137980
Reviewed Oct. 3, 2011

"with just 1 1/2 cups of fettuccine, can this really feed 5 people"

caseyjacie User ID: 5107480 78646
Reviewed Aug. 5, 2011

"This is one of the best recipes I've ever made. Unbelievable flavor from such a short list of ingredients."

copelah User ID: 1282457 70440
Reviewed Jul. 29, 2011

"Very rich in flavor. I added pepper, garlic, onions, mushrooms, spinach."

mjweir User ID: 1101302 107014
Reviewed Feb. 12, 2011

"This was a delicious meal for my hungry teenage athletes and husband! I used Panko instead of the regular breadcrumbs and would probably not cook them in butter next time to save those calories. To use a whole pound of fettuccine, I doubled everything, except that I only used three cups of ham and that was plenty. I used 2% milk and low fat sharp cheddar (yellow was what I had on hand) and it was still very rich and yummy. Doubled like this, it would also be a terrific potluck dish."

sbenfiet User ID: 3972444 135544
Reviewed Jan. 3, 2011

"My granddaughter is a picky eater and she went back for seconds!"

gskremser2 User ID: 3841498 70439
Reviewed Oct. 17, 2010

"I made this last night and it was pretty good but thought the sauce could have been better. I added sliced baby portabella mushrooms and about 1/8 cup chopped onion (sauteed in butter first). If I make this again, I'll probably use half and half instead of milk (or half of each) and maybe add a little garlic, too."

linton User ID: 1286996 153684
Reviewed Apr. 6, 2010

"This was delicious ...I added black pepper and a little more milk to thin it out to make creamier. I added aprox a 1/2 box of the cooked fettuccine to the pan ...a little at a time till I was happy with the amount. I will make again!!!"

coslowch User ID: 1859024 160750
Reviewed Jan. 20, 2010

"This was delicious...I made a few changes though. I used 1/2 butter and 1/2 olive oil when making the sauce, to cut some saturated fat and add some flavor depth. I also sauteed some onions in the butter/olive oil before adding the flour. I used a combination of cheeses I had on hand, including the sharp white cheddar, cottage cheese, and romano cheese. It's a great way to use up leftover cheese. I also added some fresh cracked pepper to the sauce before mixing it all up."

mjpuls User ID: 1476776 135082
Reviewed Oct. 24, 2009

"This was really good. Even the picky eaters in my family enjoyed this meal."

annieb314 User ID: 1061317 156904
Reviewed Oct. 21, 2009

"I served the peas on the side because my oldest daughter doesn't care for them. This dish is delicious! It's a quick yummy dinner with ingredients you already have on hand. It's a keeper for my family!"

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