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Southwestern Ham Casserole
4.2 from 22 votes

Southwestern Ham Casserole

Hearty and flavorful with a spicy tingle on the tongue.  Total comfort food for a cool evening. Chop and prep the vegetables and ham while the pasta gets going, it makes for quick assembly when everything is ready to go.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 6
Calories: 469 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons olive oil divided
  • 1 large onion diced
  • 1 red bell pepper seeded and diced
  • 2 scallions chopped
  • 1 jalapeño seeded and minced
  • 2 large garlic minced, cloves
  • ¼ teaspoon kosher salt
  • ½ teaspoon oregano
  • 2 cups ham cut into 1/2" dice (use leftover ham or a ham steak
  • 3 tablespoons butter divided
  • 3 tablespoons flour
  • 2½ cups chicken stock or low-sodium broth or vegetable broth, from rotisserie chicken
  • 1 cup hatch chiles diced, fire roasted
  • 1 cup White Cheddar Cheese shredded
  • 8 ounces shell pasta cooked to al dente
  • 1 cup peas frozen
  • 2 lices sourdough bread crusts removed, sturdy or other day old bread
  • 2 tablespoons parsley

Instructions

    Cup of Yum
  1. Preheat the oven to 350°. 
  2. In a large skillet, heat one tablespoon of the oil over medium high heat. Add the diced ham and cook for 3-5 minutes until slightly browned and fragrant. Transfer the ham to a bowl and set aside.
  3. Add the remaining tablespoon of olive oil to the skillet and add the onions, bell pepper, scallions, jalapeño, garlic, salt and oregano.  Sauté for 3-4 minutes until softened and fragrant. 
  4. Add the ham back to the skillet and stir to combine. Add 2 tablespoons of the butter to ham mixture and when it's melted, sprinkle on the flour.  Stir until the vegetables and ham are coated with flour/butter and it looks a bit pasty or dry.
  5. In a steady stream, add the broth, stirring and scraping the pan constantly.  Bring the mixture to a boil and cook for one minute until it's thickened.  Add the hatch chiles and grated cheese and stir until the cheese is melted. 
  6. Stir the cooked pasta and frozen peas into the sauce and toss to coat. Transfer the casserole mixture to a baking dish.
  7. Break apart the bread into small chunks and place them in the bowl of a mini prep food processor.  Add the remaining tablespoon of butter and the parsley.  Pulse several times to make buttered parsley breadcrumbs. Top the casserole with the breadcrumbs and bake for 20-25 minutes or until lightly golden and fragrant.

Nutrition Information

Calories 469kcal (23%) Carbohydrates 38g (13%) Protein 21g (42%) Fat 25g (38%) Saturated Fat 11g (55%) Cholesterol 63mg (21%) Sodium 1184mg (49%) Potassium 491mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1400IU (28%) Vitamin C 75.2mg (84%) Calcium 171mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 469

% Daily Value*

Calories 469kcal 23%
Carbohydrates 38g 13%
Protein 21g 42%
Fat 25g 38%
Saturated Fat 11g 55%
Cholesterol 63mg 21%
Sodium 1184mg 49%
Potassium 491mg 10%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1400IU 28%
Vitamin C 75.2mg 84%
Calcium 171mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.