[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]HAM FETTUCCINE BAKE[/title][fusion_text]Week of January 6th-10th 2014
1 1/2 Cup Sharp White Cheddar Cheese, shredded
1/4 Cup Dry Bread Crumbs 1/4 Tsp. Dried Parsley Flakes 3 Tbs. Butter, divided 2 Tbs. All Purpose Flour 2 Cups Cubed Fully Cooked Ham 2 Cups Milk
1 Cup Frozen Peas 1 1/2 Cups Cooked Fettuccine
In a small skillet, cook bread crumbs and parsley in 1 Tbs. butter over medium heat for 4-45 minutes or until golden brown. Remove from pan and set aside. Ina large skillet, melt the remaining butter. Stir in flour until smooth. Gradually add the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in cheese. Cook 2-3 minutes more or until melted. Stir in the ham, fettuccine and peas. transfer to a greased 11X7 inch baking dish. Sprinkle with bread crumb mixture. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Makes 5 servings.
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