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Ham Fettuccine Bake

 Ham Fettuccine Bake
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
5 ServingsPrep: 15 min. Bake: 25 min.


  • 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.

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Ham Fettuccine Bake (continued)

Nutritional Facts: 1 cup equals 483 calories, 29 g fat (16 g saturated fat), 99 mg cholesterol, 1,121 mg sodium, 28 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.