Combine leftover ham and pasta to make a satisfying casserole you'll crave
"In the spring when days get warmer but nights are still cool, my favorite meals are comforting and warm with light, fresh flavors. Salty ham and sweet......"
INGREDIENTS
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CASSEROLE
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1/2 cup (115 g) butter
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1/2 cup (65 g) all-purpose flour
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2 teaspoons (4 g) dry mustard
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2 teaspoons (14 g) table salt
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1/2 teaspoon (1 g) black pepper
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1 teaspoon (1 g) dried dill
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4 cups (480 ml) whole milk
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1 lb. (450 g) block Swiss cheese or Havarti, grated
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2/3 cup (65 g) grated Parmesan cheese
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1 box (16 oz., 454g) bow-tied pasta, cooked and drained
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3/4 lb. (340 g) cooked ham, cubed
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1 1/2 cups (150 g) fresh or frozen baby peas
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TOPPING
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1 cup (30 g) salt-and-pepper croutons
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2/3 cup (65 g) shredded Parmesan cheese
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1 tablespoon (14 g) butter, melted
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