Ham Hot Dish

My Mom made this and I had it the next day microwaved. It was yummy. Wish there was more!  This was in the Pork Country Cookbook by Taste of Home.

Just a note on pimientos.  Feel free, as my Mom does, to substitute finely chopped red peppers for the jarred pimientos. Pimientos is just a spanish word for red pepper.   You can save yourself a lot of money buy buying red peppers on sale and finely chopping them yourself, then bagging individually in a small ziplock and placing all the bags in a larger freezer ziplock and freezing them.  If you are cooking for only one or two, consider freezing in ice cube trays with a little water, which helps to eliminate freezer burn. Freeze, bag and you can pull out as much as you need.

Ham Hot Dish

Judy Babeck, Bismark ND

1/4 cup chopped onion
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash ground nutmet
Dash pepper
2 3/4 cups milk
1/4 cup chopped green pepper
1 can (4 oz) mushroom stems and pieces, drained
1 jar (4 oz), diced pimientos, drained
1 package (7 oz) macaroni, cooked and drained
1 1/2 cups cubed fully cooked ham
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

Ina  saucepan, saute onion in butter for 3 minutes or until tender. Stir in flour, salt, nutmet andpepper. Gradually add milk, stirring constantly.  Add the green pepper, mushrooms and pimientos. Bring to a boil; boil and stir for 2 minutes. Reomove from heat; add macaronia and mix well. Spoon half into a greased 13 inch x 9 inch x 2 inch baking pan. Sprinkle with ham and 1/2 cup Parmesaqn cheese. Top with the reamining macaroni mixture.  Sprnkle with remaining cheese. Bake, uncovered, at 375F for 20-30 minutes or until bubbly.  Yield 6-8 servings.