Wednesday, April 15, 2009

Ham and Macaroni Bake with Broccoli

So I have tons of leftover ham from our wonderful Easter Day Lunch. While it was a great meal and great leftovers as well, I felt like I needed to disguise it a little bit for tonight's dinner so that we don't get too sick of it. I found this recipe on the internet and it is a good, easy basic.

2 cups uncooked elbow macaroni
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1/4 cup finely chopped green onion
1 teaspoon salt
1/2 teaspoon dried mustard
1/8 teaspoon pepper
2 1/2 cups milk
1 package (10 ounces), frozen chopped broccoli, cooked and drained (about 1 1/2 cups)
2 cups cubed cooked ham
1 cup shredded sharp cheddar cheese
1/2 cup dry bread crumbs tossed with 1 tablespoon melted butter

Cook macaroni according to package directions; drain and set aside. In a medium saucepan melt 3 tablespoons butter over low heat. Add flour, green onion, salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes. Stir in broccoli, macaroni, ham, and cheese. Transfer mixture to a 2-quart casserole. Sprinkle buttered bread crumbs over ham and macaroni casserole.Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown.

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