Tired of eating out? Running short on time? Have foods in the refrigerator or pantry that need to be used? Worry no more because I have a creamy, dreamy casserole for you and your family. Try my Ham and Swiss Rotini Casserole on for size. It’s cooler outside so turning on your oven isn’t such a problem. I use rotini pasta in this casserole but you can use shells, penne, or elbow. Whatever you have on hand will work in this dish.
Ham and Swiss Rotini Casserole
Pasta is such a versatile ingredient and I love using different shapes to create bakes and casseroles. This is a great opportunity to rid your pantry and refrigerator of items you need to use. We all buy food we think we’re going to cook and then plans change. I find myself doing this all the time especially when I get recipe ideas in my head. Shopping at my local market can be a dangerous place for me. I always have a notepad with me and as I walk the aisles I create and then buy. Probably not the most economical way to shop but it keeps my recipe ideas fresh. So I always have something on hand needless to say.
Ham and Swiss Rotini Casserole
Rotini pasta is one of my favorite pastas and was a no-brainer here. You can make this casserole in about an hour with little fuss. Purchase diced ham already cut for you. Buy Swiss cheese from the deli and dice or shred yourself. Panko and Parmesan cheese are for crunch on top and super yummy.
Ham and Swiss Rotini Casserole
To make my Ham and Swiss Rotini Casserole, start by cooking pasta according to package directions. Please do not overcook or pasta will be mushy as I’d rather shave a minute off cooking time. Rinse your pasta to stop cooking and set aside. Meanwhile, heat your oven to 375 degrees. Next, in a Dutch oven, melt butter and add in flour and cook until smooth. Whisk in milk and cream until smooth and thickened. Sprinkle in nutmeg, salt and pepper to taste. Gradually stir in cheeses until melted. Add in ham and pasta and spoon into a buttered baking dish. Combine panko and Parmesan cheese with melted butter and sprinkle on top of casserole. Bake for 25 minutes or until hot and bubbly. Serve hot with a little sprinkle of nutmeg and a simple green salad or favorite green veggie.
Ham and Swiss Rotini Casserole
Make preparation easier by getting all your ingredients ready the night before. This makes cooking time so much faster, leaving time to do other things needing to be done. No wasted time and dinner in a hurry. Love it! Makes great leftovers for lunches the next day or a possible dinner, too. I actually think the casserole tastes even better the next day. Grab the kids because they will love the creamy, cheesy goodness. Enjoy! #chowdownlowdown or leave me a comment on your creation.
Ham and Swiss Rotini Casserole
2 1/3 cups uncooked rotini pasta
3 T. unsalted butter
3 T. all-purpose flour
2 cups 2% milk
1 cup half & half cream
1/8 t. ground nutmeg
1 1/2 cups shredded or diced Swiss cheese
1/2 cup shredded Colby-Jack cheese
2 cups diced cooked ham
1/3 cup Panko breadcrumbs
1/3 cup grated Parmesan cheese
3 T. unsalted butter, melted
Heat oven to 375 degrees. Cook rotini pasta according to package directions until al dente. Drain and set aside.
In a Dutch oven, melt butter over medium heat. Stir in flour until smooth. Using a whisk to stir, gradually pour in milk and cream and add in nutmeg. Bring mixture to boil, stirring constantly and cooking for 2 minutes or until thickened. Adjust salt and pepper to taste.
Reduce heat and sprinkle in Swiss and jack cheeses, stirring until completely melted. Stir in ham and pasta until combined.
Pour casserole into a buttered 13×9-inch baking dish. In a small bowl, combine breadcrumbs, Parmesan cheese, and melted butter. Sprinkle over top of casserole.
Bake uncovered for about 25 minutes or until lightly browned and bubbly.
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