Wednesday Recipes...Ham Tetrazzini

The holidays always bring the age-old question--what to do with the leftover Christmas ham? I shared my favorite quiche recipe last year. This year, I'm sharing another favorite--a cheesy, cozy pasta sure to warm the tummy. Enjoy!

Ham Tetrazzini

Ingredients:

3 cups (8 ounces macaroni twirls, uncooked--I used small shells, bowties are also good)

2 cups cubed ham

1/4 cup butter

1/4 cup chopped onion

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy or whipping cream

1/3 cup Gruyere (the best) or Swiss cheese

1/4 teaspoon dry mustard

Dash of pepper

2 tablespoons dry sherry (the recipe says optional; I say it's a must)

4 ounces sliced mushrooms (the recipe calls for canned--I say fresh, plus I add even more just because I love sauteed mushrooms)

1/3 cup grated Parmesan cheese

Directions:

1. Cook macaroni according to package directions; drain.

2. Meanwhile, saute ham in butter in 2-quart saucepan about 2 minutes; remove ham and set aside.

3. Saute onion (and mushrooms if using fresh) until tender, but not brown; blend in flour.

4. Gradually add broth and cream; cook over low heat, stirring constantly until sauce thickens.

5. Add Gruyere or Swiss cheese, mustard, pepper and sherry; heat and stir until cheese melts.

6. Add sauteed ham, canned mushrooms (drained) if using, and the cooked macaroni. Combine.

7. Turn into buttered casserole or 6 individual ramekins. Sprinkle Parmesan on top.

8. Broil 3 to 4 inches from source of heat about 4 minutes, or until lightly brown.

9. Makes 6 servings.

Serve with a salad and you're all set!

Note: This recipe comes from What's For Dinner Mrs. Skinner? by Kate Skinner with Peggy Ware, 1987.