Ham Sun Dried Tomato Alfredo Recipes

Steps:

• In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers., In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, heat Alfredo sauce over medium heat, stirring frequently, until hot. Gently stir in cooked pasta, asparagus, tomatoes and ham. Stir in 1/2 cup of the cheese. Pour into casserole.
• Cover; bake 35 to 45 minutes or until bubbly. Top with remaining cheese.

Steps:

• Melt butter in large skillet over medium-low heat, and whisk in flour to form a paste.
• Gradually stir in milk until well combined and somewhat thickened.
• Add cream cheese and stir until melted.
• Increase heat to medium, add sun-dried tomatoes, frozen spinach, artichoke hearts, garlic powder and pepper.
• Stir frequently for several minutes until hot and thickened. (if it seems too thick, add more milk).
• Reduce heat to low, stir in parmesan and cook (stirring frequently) for a minute or two more.
• Salt to taste and stir into individual bowls of pasta.