Blog Archives - CINDY'S ON-LINE RECIPE BOX

Name: Blog Archives - CINDY'S ON-LINE RECIPE BOX
Ingredients: 8 oz. mini pasta (bowties, penne, shells) ~ cooked al dente & drained (but not rinsed) ~ cook for less time than you normally would, since they’ll bake later; 2 TB all-purpose flour; 2 TB butter; 2-1/2 cups milk (any kind ~ I like unsweetened almond or cashew milk); About 1-1/2 cups shredded cheese (I like Fiesta or Taco blends); About 1 to 1-1/2 cups leftover ham (or more), cut into cubes; 1 tsp. black pepper; 2 tsp. fresh parsley, chopped; More Kosher salt & black pepper, as needed; 1 (10-12 oz.) pkg. frozen peas, or mixed vegetables (don’t need to thaw them first); 1 carrot (ONLY if using pkg. of just peas); Another 1/2 cup shredded cheese (to top casserole)

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This is similar to a casserole that my mother used to make in the 1950s, but she used canned cream soup. I use milk (and my preference is unsweetened almond or

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seasonalandholidayrecipeexchange.weebly.com.

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Ingredients

8 oz. mini pasta (bowties, penne, shells) ~ cooked al dente & drained (but not rinsed) ~ cook for less time than you normally would, since they’ll bake later
2 TB all-purpose flour
2 TB butter
2-1/2 cups milk (any kind ~ I like unsweetened almond or cashew milk)
About 1-1/2 cups shredded cheese (I like Fiesta or Taco blends)
About 1 to 1-1/2 cups leftover ham (or more), cut into cubes
1 tsp. black pepper
2 tsp. fresh parsley, chopped
More Kosher salt & black pepper, as needed
1 (10-12 oz.) pkg. frozen peas, or mixed vegetables (don’t need to thaw them first)
1 carrot (ONLY if using pkg. of just peas)
Another 1/2 cup shredded cheese (to top casserole)