Ham Fettuccine Bake

Ham Fettuccine Bake

Ham Fettuccine Bake

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

 www.tasteofhome.com

 

My family loves this recipe, and it’s a great way to use up leftover ham.  Although a meal by itself, I often serve it with a tossed salad.

         Cathy Neve                                                                         Yakima, Washing

 

Ham Fettuccine Bake Recipe

Ham Fettuccine Bake

¼ cup dry bread crumbs

¼ tsp. dried parsley flakes

2 Tbsp. butter, divided

2 Tbsp. flour

2 cups milk

1 ½ cups (6 oz.) sharp white cheddar cheese, shredded

2 cups cubed fully cooked ham

1 ½ cups cooked fettuccine

1 cup frozen peas

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 11×7 inch baking dish; sprinkle with bread crumb mixture.

Cover and bake at 350 F. for 20 minutes.  Uncover; bake 5-10 minutes longer or until bubbly.

5 servings

(Recipe for Ham Fettuccine Bake was on www.tasteofhome.com, 2013)

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Garden Potato Pancakes

Garden Potato Pancakes

Garden Potato Pancakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My family eats these all the time, and the pancakes don’t even taste like they’re full of fresh veggies.  We especially like the cheese mixed in.

Garden Potato Pancakes Recipe

Garden Potato Pancakes

2 medium zucchini, grated

2 eggs

¼ cup whole wheat flour

½ tsp. salt

¼ tsp. pepper

¼ tsp. dried basil

1 large onion, finely chopped

1 medium potato, grated

1 medium carrots, grated

1/3 cup frozen corn, thawed

¼ cup shredded sharp white cheddar cheese

Oil for frying

Cracked black pepper and sour cream, optional

In a strainer or colander, drain zucchini, squeezing to removing excess liquid.  Pat dry.  In a large bowl, whisk eggs, flour, salt, pepper and basil until blended.  Stir in onion, potato, carrot, corn, cheese and zucchini.

In an electric skillet, heat ¼ inch of oil to 375 F.  Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly.  Fry 2-3 minutes on each side or until golden brown.  Drain on paper towels.  If desired, sprinkle with cracked pepper and serve with sour cream.

(Recipe for Garden Potato Pancakes was in tasteofhome magazine, Recipes From Families Just Like Yours, April/May 2013

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