Ham Fettuccine Bake (TNT)

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Ham Fettuccine Bake

From Taste of Home magazine
5 Servings;  Prep: 15 min. Bake: 25 min.

Ingredients:
1/4 cup dry bread crumbs
1/4 teaspoon dried parsley flakes
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups milk (*see comments below)
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

Directions:

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.

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.

Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with bread crumb mixture. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 5 servings.

Gail’s Comments: I added about 8 ounces of baby portabella mushrooms (sliced thin) and about 1/4 cup of onion (chopped fine) sautéed in butter along with the ham, fettuccine and peas. This was good (Paul loved it!), but I think next time I’ll use *1 cup milk and 1 cup half and half, just to give the sauce a little bit more oompff!

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