| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fusilli pasta, cooked |
|
|
according to package |
|
|
directions |
| 2 |
T |
Butter or margarine |
| 2/3 |
c |
Chopped onion |
| 3 |
T |
Flour |
| 3 |
c |
Milk |
| 2 |
c |
8 oz. shredded Cheddar |
|
|
cheese |
| 1 |
t |
Dry mustard |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 1/8 |
t |
Ground red pepper |
| 1 |
|
14 oz. tomatoes cut up |
| 8 |
oz |
Sliced baked ham, cut into |
|
|
1/4-inch-thick strips |
| 1 |
c |
Frozen peas |
| 1/3 |
c |
Plain dry bread crumbs |
| 1 |
T |
Freshly grated Parmesan |
|
|
cheese |
| 1 |
T |
Chopped fresh parsley |
INSTRUCTIONS
Heat oven to 375°F. Grease a 3-quart casserole; set aside. Melt
butter in medium saucepan over medium-high heat. Add onion and cook
until softened, 3 minutes. Stir in flour and cook 1 minute. Slowly
pour milk into saucepan, stirring constantly. Bring to boil, reduce
heat and simmer until thickened, 5 minutes. Remove from heat. Whisk in
cheese, mustard, salt and peppers. Toss cheese sauce with pasta,
tomatoes, ham and peas. Pour into ovenproof casserole. Make Crumb
Topping: Combine all ingredients and sprinkle over casserole. Bake 15
minutes, until golden. Makes 8 servings. The cure for a hard day,
this dish offers the comfort of baked macaroni 'n' cheese. PER
SERVING Calories 530 Total Fat 20.5 g Saturated Fat 11 g Cholesterol
68 mg Sodium 976 mg Carbohydrates 59 g Protein 26 g Calcium 367 mg
Fiber 3 g Prep time: 20 minutes Cooking time: 25 minutes Degree of
difficulty: Easy MasterCook formatted by Joyce M. Bennis
(Joyce_B@msn.com) Recipe by: LHJ ONLINE http://www.lhj.com Posted to
MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on May 10,
1998
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