Creamy Ham Mushroom Pasta Bake Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute the celery, pepper and onion in butter until tender. Stir in the soup, milk and salt. In a very large bowl, combine the soup mixture, ham and mushrooms. Drain pasta; add to soup mixture and toss to coat., Transfer to two greased 13x9-in. baking dishes. Top with cracker crumbs. Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 350° for 20-25 minutes or until golden brown., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until heated through.

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

Steps:

• Cook the pasta according to pack instructions, then drain.
• Heat the oven to 400F then melt a little butter in a large saucepan.
• Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the scallions and soften for 1 minute
• Stir in the flour for another minute, then gradually stir in the milk until you have a lump-free sauce.
• Increase the heat and bubble the sauce, stirring for a few mins to thicken.
• Turn off the heat, stir in the ham and most of the cheese then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish.
• Scatter over the remaining cheese and scallions and bake in the oven for 10 mins until golden.

Steps:

• Put 3 tbsp. of light butter in a large saute pan over medium-high heat. After a minute, put in minced garlic cloves
• Add 1 cup of white wine then add all of the mushrooms and saute for 3-4 minutes
• Start to boil the water for the pasta. Add cubed ham and peas to the saute pan then add the remaining 1 cup of white wine and saute for 3-4 minutes
• Put your pasta in the boiling water. To the saute pan, add 3/4 pint of half & half, then lower the temperature to low-medium heat (so that it doesn't bubble)
• After 2-3 minutes, add corn starch one tbsp. at a time and stir-the sauce will slowly thicken over 3 to 4 minutes
• Salt and pepper to taste, serve over the pasta, sprinkle with parmesan cheese, enjoy!

Steps:

• Heat the oil in a large saucepan. Stir in the leeks, 2 tbsp water and some seasoning, cover, then cook for 5 mins over a medium heat until softened. Add the mushrooms and garlic, then cook for 3 mins more. Meanwhile, cook the spaghetti according to pack instructions, then drain, reserving a little of the cooking liquid.
• Stir the soft cheese into the leek and mushroom mixture, adding enough of the reserved pasta liquid to give a sauce-like consistency. Add the ham, basil leaves and Parmesan, then toss in the spaghetti.

Steps:

• In a large skillet (preferably nonstick), heat oil over medium-high heat.
• Add onion; cook and stir until tender, about 5 minutes.
• Stir in mushrooms and ham.
• Cook and stir until mushrooms are tender, about 8 minutes.
• Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
• Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
• Just before serving, add grated cheese.