Ham Fettuccine Bake Recipe

4.5 27 26
Ham Fettuccine Bake Recipe
Ham Fettuccine Bake Recipe photo by Taste of Home
Publisher Photo

Ham Fettuccine Bake Recipe

Read Reviews
4.5 27 26
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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. Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with bread crumb mixture.
  3. 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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Reviews forHam Fettuccine Bake

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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."

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

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

MY REVIEW
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."

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

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

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

"easy to make and inexpensive."

MY REVIEW
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!"

MY REVIEW
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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