How to make it

  • 1. Cook the pasta according to the directions on the package. Cook until not quite al dente, drain and set aside.
  • 2. In that same large pot you cooked the pasta in, add the butter and heat to medium. Then the mushrooms, ham, onion, scallions, parsley and cook until the mushrooms and onions are soft.
  • 3. Add the flour and stir until well blended. Then the broth, sherry, garlic, nutmeg, salt and pepper. Go easy on the salt because the broth and ham may be salty. Cook and stir until the sauce mixture thickens on medium to medium high heat. Reduce to medium and add in the cream, 1/2 of the parmesan, 1/2 of the white cheddar and the broccoli.
  • 4. Add the drained pasta to the vegetable and cheese sauce and toss well. Oil a casserole dish 13x9 or similar with olive oil and heat the oven to 350⁰ F (175⁰ C).
  • 5. Spread the pasta mixture into the casserole and top with the remaining cheese.
  • 6. Bake about 30 minutes until bubbly and the cheese gets nice and brown on top.
  • 7. Let sit 5 minutes before serving to allow the sauce to firm up.
  • A nice mixed green salad and some crusty bread and you’re set.

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