Ingredients
- 12 ounces bow tie pasta (farfalle) or any short cut pasta
- 1 tbsp salt plus more to taste
- 12 ounce bag frozen broccoli
- 1 tbsp butter
- 1 onion diced
- black pepper to taste
- 1-2 cups cooked ham diced
- 2 cloves garlic minced
- 1 tsp ground sage
- 1 tsp mustard powder
- 1 tsp onion powder
- 1 tbsp Dijon mustard
- 10.5 ounce can cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 6 ounce can fried onions
Method
- Preheat oven to 350°F
- Bring a pot of water to boil and add 1 tbsp salt. Add the pasta and cook 7 minutes. Add in the frozen broccoli and cook an additional 3 minutes together. Drain and return to the pot.
- Meanwhile, add butter to a large pan over medium high heat. When it’s melted add the onions and salt and black pepper to taste and cook 5-7 minutes until softened.
- Add the ham and garlic and cook another minute. Add in the seasonings-salt and pepper to taste (if desired), sage, mustard powder, and onion powder, Dijon mustard, cream of mushroom soup, milk and cheddar cheese. Stir until the cheese is melted and saucy. Combine the sauce with the pasta and broccoli and mix well.
- Pour into a greased 9x13 baking dish. Bake 20 minutes.
- Top with the fried onions and bake an additional 5 minutes until golden brown.
Nutrition
Notes
Nutrition information is provided as a courtesy and may vary.
- any "cream of" soup works, If you don't have cream of mushroom, use cream of chicken, cream of celery, etc.
- If you don't have ham, cooked chicken or turkey works great too!
- Substitute any cheese you have on hand. Colby and Monterey jack would be great, gouda, gruyere, or Swiss are all great swaps.
- I don't add extra salt to the casserole because the ham is so salty on its own. But feel free to season to your taste.