0 from 33 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
30 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 cloves garlic minced
- 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 from rotisserie chicken or low-sodium broth or vegetable broth
- 1 cup fire roasted hatch chiles diced
- 1 cup White Cheddar Cheese shredded
- 8 ounces shell pasta cooked to al dente
- 1 cup frozen peas
- 2 slices sturdy sourdough bread or other day old bread crusts removed
- 2 tablespoons parsley
Instructions
- Preheat the oven to 350°.
- 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.
- 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.
- 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.
- 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.
- Stir the cooked pasta and frozen peas into the sauce and toss to coat. Transfer the casserole mixture to a baking dish.
- 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.
Cup of Yum
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
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1400IU
(28%)
Vitamin C
75.2mg
(84%)
Calcium
171mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
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.