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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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Reviewed Feb. 26, 2016

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

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."

Reviewed Nov. 10, 2015

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

Reviewed Jul. 11, 2015

"Easy to make and inexpensive."

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!"

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!"

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."

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!"

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."

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!"

Reviewed Dec. 29, 2013

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

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."

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!!"

Reviewed Oct. 3, 2011

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

Reviewed Aug. 5, 2011

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

Reviewed Jul. 29, 2011

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

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."

Reviewed Jan. 3, 2011

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

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."

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!!!"

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."

Reviewed Oct. 24, 2009

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

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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