Ham Fettuccine Bake Recipe
- 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.
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
"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."
"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!!"
"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."
"It was okay. Will need some spices to flavor it up a bit."
"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."
"Rather bland and is very dry when reheated. Needs more seasonings!"
"easy to make and inexpensive."
"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!"
"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!"
"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."
"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!"
"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."
"We loved this! Simple to make, very tasty, very filling. Would be great for a pot luck supper, too. This recipe is a keeper!"
"It's ok. Sauce was a little thick. I would like to add some kind of spice yet. Any ideas?"
"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!!"
"with just 1 1/2 cups of fettuccine, can this really feed 5 people"
"This is one of the best recipes I've ever made. Unbelievable flavor from such a short list of ingredients."
"Very rich in flavor. I added pepper, garlic, onions, mushrooms, spinach."
"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."
"My granddaughter is a picky eater and she went back for seconds!"
"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."
"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!!!"
"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."
"This was really good. Even the picky eaters in my family enjoyed this meal."