As you read this, I am most likely on a plane heading home (yay!!!!), and my kitchen is getting new linoleum– I know, I’m fancy….lol.
I’m so excited for a new kitchen floor. Unfortunately, it’s the same time I’m traveling home/being able to sleep in my own bed, so who knows when I will be able to do laundry and actually cook dinner in my house. I’m keeping my fingers crossed that putting in the new floor won’t take as long as is took for my landlord to schedule the work (3+ months). Fingers crossed!!
So let’s go to the last meal I made before leaving for my last business trip– a cheesy and creamy ham casserole.
I got the recipe from the Keenan Cookbook. I made their seafood enchiladas for the Secret Recipe Club a few months back. When I was deciding on a recipe, I bookmarked a ton of options. I finally went through my computer and found this cheesy and creamy ham casserole. Perfect fall recipe! This recipe is adapted from the Keenan Cookbook (who adapted it from the Novice Chef).
PS- HAPPY HALLOWEEN!!!!
- 2 1/2 cups whole wheat rotini
- 1/2 onion, chopped
- 1 quart boiling water
- 1 cup broccoli florets
- 1/2 cup cauliflower
- 2/3 cup skim milk
- 1 tbs freeze-dried parsley
- 1 10oz can low-fat cream of chicken soup
- 1 cup reduced-fat shredded cheddar cheese
- 1 (6 oz) tub light cream cheese with chives and onions, softened
- 5 tbs butter, softened
- 2 cups chopped lean ham (we used a half pound of thick sliced deli ham)
- 1/2 cup Panko bread crumbs
- Cook time: 40 minutes
- Servings: 8
- Difficulty: easy
Prepare 9x13 casserole dish by spraying with cooking spray and set aside. Preheat the oven to 350 degrees.
Cook noodles in 1 quarts boiling water for 2 minutes. Add broccoli, cauliflower, and onions, and cook 3 minutes more. Drain immediately. Be careful not to overcook the noodles-- they will cook more in the casserole dish.
Combine milk, soup, cheddar cheese, parsley, and butter in a large bowl with a whisk. Add noodle mixture and ham to combine.
Pour and spread the contents of the bowl into the casserole dish. Sprinkle the bread crumbs evenly over casserole.
Cover casserole with foil and bake for 30 minutes. Uncover and bake another 10 minutes- the breadcrumbs should be browned on top.