Hamspinachandmostacciolicasserole Recipes

MOSTACCIOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta in boiling water until al dente.
• Meanwhile, in a large skillet, brown ground beef and onion over medium heat until no longer pink; drain. Stir in soup, tomato sauce, oregano and salt.
• Mix together drained pasta and beef mixture.
• Pour into a greased 1 1/2 quart baking dish and top with cheese.
• Bake uncovered for 30-35 minutes or until heated through.
• Enjoy!

MUSTARD CREAM SPAETZLE TOPPED HAM STEAK

Steps:

• Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
• Top ham steak with mustard cream spaetzle.
• In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
• Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
• When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.

HAM, SPINACH, AND MOSTACCIOLI CASSEROLE

Steps:

• Cook pasta according to package. Drain and rinse.
• In large saucepan melt margarine. Add onion or leeks and garlic. Cover and cook about 5 mins or till onions are tender, stirring occasionally.
• Stir in flour, thyme, and pepper.
• Add half and half, light cream, or milk and the chicken broth all at once.
• Cook and stir til thick and bubbly. Cook and stir for 1 minute more.
• Stir in pasta, ham, and spinach.
• Spoon mixture into a 3 quart casserole.
• Cover and bake 30-35 mins at 350 or until heated through. Let stand 5 minutes. Stir gently before serving.

HAM AND SPINACH QUICHE

Steps:

• Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees F.
• Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
• Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

SPINACH, HAM, AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
• Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.

MOSTACCIOLI WITH SPINACH AND FETA

Steps:

• Cook pasta as directed on package; drain. Return to pan.
• Add tomatoes, spinach, onions and oil; mix lightly. Cook 2 minutes or until spinach is wilted and mixture is thoroughly heated, stirring occasionally.
• Add feta cheese; cook 1 minute. Stir.

HAM & SPINACH CASSEROLE

Steps:

• In a large skillet coated with cooking spray, cook ham over medium heat until lightly browned. Stir in the carrots, soup, spinach, water, pepper and salt; heat through. Pour into a greased 8-in. square baking dish., Unroll crescent dough; separate into 2 rectangles. Seal perforations. Cut each rectangle lengthwise into 4 strips; make a lattice crust. Bake at 375° until filling is bubbly and crust is golden brown, 18-22 minutes.

CLASSY HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Mix macaroni, 3/4 of the Cheddar cheese, asparagus, ham, onion, and mayonnaise in a bowl to coat pasta and vegetables in mayonnaise; season with salt and pepper. Spread the macaroni mixture into a 9x13-inch baking dish. Layer remaining Cheddar cheese over the macaroni mixture; top with bread crumbs.
• Bake in the preheated oven until the breadcrumbs are golden brown, about 30 minutes.

CHICKEN & SPINACH MOSTACCIOLI

Steps:

• Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain., In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper., Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.

ITALIAN CHICKEN & SPINACH MOSTACCIOLI

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken, garlic and dressing in large skillet on medium heat 5 min. or until chicken is no longer pink. Stir in pasta sauce and spinach; cook 5 min. or until chicken is done, stirring occasionally.
• Drain pasta. Add to sauce mixture; stir to evenly coat. Stir in 1/2 cup mozzarella. Sprinkle with remaining mozzarella and Parmesan cheese.