Ham Fettuccine Bake Recipe
Ham Fettuccine Bake Recipe photo by Taste of Home
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Ham Fettuccine Bake Recipe

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4.5 27 26
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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.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 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

Nutritional Facts

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


  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.
Originally published as Ham Fettuccine Bake in Simple & Delicious November/December 2009, p17

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carvedquilts User ID: 8394121 265068
Reviewed Apr. 23, 2017

"First of all, I agree that the recipe should give dry pasta measurement. But I used this as a "what have I got on hand" cheese selection and that made for a perked up cheese flavor. Sharp white cheddar, colby jack, parmesan and even a chunk of Velveeta. I used the dried wide noodles on hand because shopping wasn't in my schedule. Family asked me to remember this recipe and make it again."

Jilly22 User ID: 7537340 259781
Reviewed Jan. 16, 2017

"This recipe has potential since the flavor was nice. I had an issue with the recipe calling for 1 1/2 cups cooked pasta. My formula for equating dry vs. cooked pasta came up short, so the recipe was a bit too soupy. They should just tell you how much uncooked pasta is needed."

SouthernMaster User ID: 7668346 256525
Reviewed Nov. 8, 2016

"I don't understand some reviewers who claim the recipe is "bland" or "needed seasoning." People, where are your smarts & common sense? You know what you like, so don't just blindly follow a recipe & then complain when you don't like it. If the recipe called for a cup of sugar, would you include it & then say it was too sweet? Add those ingredients you know will make it a good casserole for you!!"

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!"

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