Ham Cheese And Veggie Bake
Ham and cheese veggie bake is a great way to utilize the leftovers from your ham dinner. Your whole family will love this meal. It’s simple to prepare and only takes thirty minutes to bake. This hearty casserole can also be made the night before, making your next night’s dinner a breeze. I highly doubt that you will have any leftovers after this meal, but anything left can be stored in the refrigerator in an airtight container for up to three days.
Ingredients
- 2 cups penne pasta
- 4 tbsp butter
- 4 tbsp Bisquick
- 3 cups milk
- 1 tsp mustard powder
- 1 cup cheddar cheese
- ¾ cup Swiss cheese (grated)
- 2 cups ham (cooked, cubed)
- 2 cups broccoli (chopped)
- 1 cup peas (frozen)
- 1 cup panko
- 2 tbsp butter (melted)
- ½ tsp garlic powder
Instructions
- Preheat the oven to 350 °F
- Boil the pasta for approximately six minutes, being careful not to overcook. Drain and set aside.
- In asa ucepan over medium heat, melt four tablespoons of butter. Add four tablespoons of Bisquick and stir until it resembles a paste.
- Add three cups of milk and continue stirring until the mixture thickens.
- Mix in one teaspoon of mustard powder, one cup of grated cheddar cheese, and three-quarters of a cup of Swiss cheese.
- Continue stirring until the cheese has melted.
- Add two cups of cubed ham, two cups of chopped broccoli, and one cup of frozen peas to the pasta and stir until evenly mixed.
- Pour the cheese sauce over the pasta and mix until combined. Place the pasta into a baking dish.
- In a small mixing bowl, combine two tablespoons of melted butter, one-half teaspoon of garlic powder, and one cup of panko. Sprinkle evenly over the top of the pasta.
- Cover the dish and bake for thirty minutes.
- Bake for an additional ten minutes uncovered or until the top becomes golden brown.
Tried this recipe?Let us know how it was!
