Easy Stovetop Leftover Baked Ham Casserole



½ cup panko breadcrumbs
½ cup {8 tablespoons} unsalted butter, divided
1/2 cup chopped onion
3 cloves minced garlic
3 cups cubed leftover ham
16 oz dried quick pasta form, equivalent to elbows, cavatappi, or Penn pasta
5 cups entire milk
½ teaspoon floor mustard
2 cups frozen peas, thawed
cups shredded cheddar cheese
1 cup diced processed cheese, equivalent to Velveeta
¼ cup chopped parsley


Warmth one tablespoon of butter in a big Dutch Ove. Combine this melted butter with the panko breadcrumbs and put aside.

Soften 1 tablespoon of butter in the identical Dutch Oven. Add the onion, ham, and garlic and saute for five minutes or till the onion is tender. Pour right into a bowl and put aside.

Pour the milk into the pot and convey to a simmer (medium warmth). Stir continuously to forestall sticking or burning on the underside of the pot.
Add remaining butter and mustard. Combine all the pieces collectively till the butter has fully melted. Add the 1 cup of diced Velveeta and warmth till melted, stirring always.
Add 1 cup of cheddar cheese and blend till totally melted. Add the remaining 1 cup of cheddar cheese and blend nicely/ Add parsley and peas. Stir.

Take away from the warmth supply. Season with salt & pepper to style.
Prime with buttered panko crumbs and place below the broiler for a couple of minutes to evenly brown the crumbs. Serve in pasta bowls.


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