Leftover Ham Casserole

This recipe was delicious and a great way to use up leftover ham.  Serve with a salad and it's pretty balanced. The recipe comes from Southernfood.about.com, which is a great source for recipes. I didn't have any green onions and I really like onions, so I used about 2/3 cup of chopped yellow onion. I don't normally put dried bread crumbs on top of casseroles and I liked it on this one, but the amount of bread crumbs was excessive, IMHO.  1 cup was more than enough.  Resist the temptation to add the whole 16 oz. box of penne pasta.  That extra 4 oz will need more sauce or it will be too dry. 

This recipe uses a little too much for the typical 2 quart casserole dish that most of us have. This is perfect if you have a family member who is vegetarian or likes extra-spicy food.  For the vegetarian, don't add the ham in the final process.  Heat through and place into 1 quart casserole (fill about 2/3rds). Then add ham, mix and place remainder in your 2 quart casserole.  Then proceed.  If extra spicy, follow all the steps and fill the 2 quart casserole dish first. Then add whatever spice choices to the remainder (i.e. cayenne, hot peppers). Then proceed.

Leftover Ham Casserole

12 ounces penne pasta, about 3 cups
1 1/2 to 2 cups frozen peas, cooked
3 green onions, thinly sliced
2 tablespoons fresh chopped parsley
1/2 teaspoon finely chopped garlic
5 tablespoons all-purpose flour
3 cups milk
2 cups diced ham
2 1/2 cups cheddar cheese, about 12 ounces, divided

Topping
1 1/2 cups fresh bread crumbs
2 tablespoons melted butter

Spray a 3 quart baking dish with nonstick cooking spray or lightly grease with butter. heat the oven to 350 F.

In a large saucepan, cook penne pasta following package directions.  During the last 2 minutes of cooking time, add the frozen peas. Cook 2 more minutes. Drain the pasta and peas together and rinse in hot water.

In a saucepan or saute pan, melt 4 tablespoons of butter. Add the green onions, parsley and garlic; cook, stirring, for 1 minute.  Add the flour and cook, stirring, for 1 minute. Stir in the milk and cook, stirring, until thickened.  Add 2 cups of the shredded cheese and cook, stirring, until cheese is melted and the sauce is hot and bubbly. (see note)

Add the drained pasta, peas and ham to the sauce, mixing well and heating through.  Spoon into the baking dish. Sprinke with 1/2 cup of cheddar cheese.

Combine the bread crumbs and melted butter and toss to blend thoroughly. Sprinkle over the shredded cheese layer.  Bake uncovered for about 30 minutes until crumbs are browned and the casserole is hot and bubbly.  Serves 6 to 8.