Bow Tie Ham Bake

This recipe is so quick and easy it’s ridiculous. Sometimes I come across recipes that are so easy, I barely feel like I did anything! How do you get that sense of pride and accomplishment then?! Anyway, this is another “double” recipe, so I have put the halved amounts in italics. I’d also like to note that I used Alfredo sauce from a jar, because I couldn’t find cartons of the refrigerated stuff the recipe calls for. So if you get the jarred stuff, yes, you’ll just have to measure it out in a liquid measuring cup. You can do it.

Prep time: 20 minutes
Bake: 25 minutes
Makes: 2 casseroles (6 servings each)

4 cups (2 cups) uncooked bow tie pasta
6 cups (3 cups) frozen broccoli florets
4 cups (2 cups) cubed fully cooked ham
2 cartons (1 carton) (10 oz ea) refrigerated Alfredo sauce
2 cups (8 oz) (1 cup – 4 oz) shredded Swiss cheese
1 can (8 oz) (4 oz) mushroom stems and pieces, drained

1. Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
2. Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat. Transfer to two (one) greased  11″x7″x2″ baking dish(es). Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375F/190C for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

*To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and bake casserole at 375F/190C for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.