Ranch Ham and Cheese Pasta Bake

May 10, 2013

This creamy, delicious casserole comes together quickly and is a great way to use up leftover ham.

1 package (16 oz.) medium shells or similar pasta

2 T. butter

2 T. all-purpose flour

2 c. fat-free milk

1 T. dried parsley flakes

2 tsp. garlic salt

2 tsp. salt-free lemon-pepper seasoning

1 tsp. garlic powder

1 tsp. dried minced onion

1 tsp. dill weed

1/2 tsp. onion powder

1/4 tsp. pepper

2 c. low-fat sour cream

2 c. cubed fully cooked lean ham (or 3 5-oz. cans of smoked ham)

1 (10-12 oz.) bag frozen broccoli, thawed

1 ½ c. shredded reduced-fat cheddar cheese

1/4 c. shredded Parmesan cheese

8 slices sandwich bread

Preheat oven to 350 F. Cook pasta to almost al dente (about 1-2 minutes less than the package calls for); drain. Meanwhile in a large pot, melt butter; whisk in flour until smooth. Gradually add...
See the full directions on my site

Nutritions

Calories
1282

Sodium
1265mg
52% DV

Fat
57g
88% DV

Protein
60g
121% DV

Carbs
123g
42% DV

Fiber
11g
45% DV

Baked