dried fusilli pasta, cooked according to package directions
butter or margarine
(8 oz.) shredded cheddar cheese
freshly ground black pepper
ground red pepper
14 ounce can
tomatoes, cut up
sliced baked ham, cut into 1/4-inch-thick strips
plain dry bread crumbs
freshly grated Parmesan cheese
chopped fresh parsley
Heat oven to 375 degree F. Grease a 3-quart ovenproof casserole; set aside.
Melt butter in medium saucepan over medium-high heat. Add onion and cook until softened, 3 minutes. Stir in flour and cook 1 minute. Slowly pour milk into saucepan, stirring constantly. Bring to boil, reduce heat, and simmer until thickened, 5 minutes. Remove from heat. Whisk in cheese, mustard, salt, and peppers. Toss cheese sauce with pasta, tomatoes, ham, and peas in a large bowl. Pour into prepared casserole.
Combine all topping ingredients and sprinkle over casserole. Bake 15 minutes or until golden. Makes 8 servings.
- Servings Per Recipe 8
- Fat, total(g)21,
- sat. fat(g)11,
- Percent Daily Values are based on a 2,000 calorie diet