This cheesy ham casserole is great for holiday leftovers! In fact, that is how I came up with it.You can use leftover ham, and leftover wine to make this recipe. Or you can just pick up both at the store and cook away. It's great anytime of the year, you don't have to wait until after the holidays. Special Tip: See the nutrition section for ways to cut carbs and boost protein!
9x13 Baking Dish or equivalent sized oven safe dish
Ingredients
1tablespoonolive oil
1yellow onion minced
1tablespoonall-purpose flour
3garlic clovesminced
½cupwhite wine(or non-alcoholic white wine)
¼teaspoonpepper
1tablespoonDijon mustard
2cupscooked ham diced
1box (16-oz)rotini pasta (penne, rigatoni, and small shells also work well)
4slicesprovoloneswiss or gruyere also work well
Olive oil spray
Chopped parsleyoptional
Instructions
Cook the pasta according to the directions on the box. Drain and set aside.
Meanwhile, heat a large pot over medium-low heat. Add in the olive oil and the onion.
Cook, mixing often, until the onion softens (about 5 minutes).
Add the flour and mix with a wooden spoon, continuously, until you have a lightly browned paste like covering the onions.
Add in the garlic and cook until fragrant (about 1 minute).
Add in the wine and whisk well to remove any flour lumps. Then add the pepper and dijon mustard and mix together.
Increase the heat to medium-high. And cook, mixing often, until the sauce has thickened and coats the spoon (about 5 minutes).
Turn off and remove from heat, add in the cooked ham and cooked pasta, and mix well to coat the pasta and ham in sauce.
Move the pasta to a casserole dish, or a cast iron skillet, and top with cheese.
Spray lightly with olive oil and broil for 2-5 minutes until the cheese is melted and lightly browned.
Remove from the oven, sprinkle with parsley, and serve.
Notes
This leftover recipe is great with any leftover veggies you have, and I actually like to serve it along the leftover raw veggies from the veggie tray. It makes it easier and they go really well together too. If you're cooking this another time of year, try it with a side salad, the heavy pasta next to a crisp salad is fantastic.