Baked Ham, Swiss and Fusilli Pasta

Do any of you have Easter ham lurking in your freezer just waiting to be used? I know I do and  I'm on the hunt for creative ways to use it up. Here are a few things I've come up with so far

Ham and Pasta Skillet Dinner- We've had this before and it's delish!

Ham Fried Rice- Haven't tried this one but it looks yummy. Supposedly it's the most requested recipe on Good Things Utah.  Just replace the chicken with ham.

Grilled Ham & Cheese- Who doesn't like grilled cheese?

Ham and Rice Soup- This soup looks so creamy. I wish I had a bowl of it right now.

 I'd love to hear from you if you have any ideas.


This is another recipe I used for  Sunday dinner.  A true comfort meal, this pasta was warm, creamy and delicious. My husband said it reminded him of macaroni and cheeese.  After first asking what it was, then saying she wasn't eating it, my oldest daughter preceeed to have three, yes three helpings!   I'm on my way to putting a dent in that ham! Pair it with a nice green salad, asparagus, and some biscuits or rolls.

Baked Ham, Swiss and Fusilli Pasta

adapted slightly from Southern Food

Ingredients:

• 8 ounces mini fusilli, macaroni, or other small to medium pasta, cooked as directed, drained
• 2 tablespoons butter
• 1/2 cup diced celery
• 1/2 cup diced onions
• 8 to 12 ounces cooked diced ham, about 2 cups
• 2 tablespoons flour
• 2 cups milk or half-and-half (I used whole milk. I wouldn't go below 2%)
• 1/2 teaspoon salt
• Dash nutmeg
• 1/8 teaspoon ground black pepper
• 8 ounces shredded Swiss cheese or Gruyere
• 2 ounces shredded Parmesan cheese, divided
• 1/2 cup coarse soft bread crumbs
• 1 tablespoon melted butter

Preparation:

Cook the pasta as directed on package; drain and rinse. Heat oven to 350°. Grease a 2 to 2 1/2-quart casserole.In a large saucepan or skillet, melt butter over medium-low heat. Add celery and onion and cook until  softened. Add  ham; cook for 1 minute longer. Stir in flour until blended. Add milk, salt, nutmeg, and pepper. Cook, stirring, until thickened. Add the Swiss cheese. Set aside about 1/4 cup of the Parmesan cheese for topping and add the remaining Parmesan to the sauce with the Swiss cheese. Cook, stirring, until cheeses are melted. Add the drained pasta and stir, blending well. Spoon into the prepared casserole.
Combine bread crumbs with melted butter and remaining 1/4 cup of Parmesan cheese. Sprinkle the bread crumb mixture over the top. Sprinkle over the casserole. Bake for 25 to 30 minutes, until bubbly and lightly browned.

Posted by: Sallie