Linguine With Ham Swiss Cheese Recipes

Steps:

• 1. Boil linguine until al dente. Meanwhile in large bowl, combine soup, sour cream, mayo, butter, and spices. Stir. Add ham, onion, and swiss cheese. Stir to blend. Drain linguine and pour in mixture. Stir to blend and all linguine is covered well.
• 2. Pour all in a greased 9x13 dish. Bake covered in a 350 degree pre-heated oven for 45 minutes.
• 3. NOTE: THis is an easy recipe to double. I'd switch up to a lasagne pan, though.

Steps:

• Cook the linguine according to package directions. Drain well, and set aside.
• Saute onion in butter in a large skillet until tender. Add the garlic and cook about 30 seconds, until the garlic is fragrant. Add flour, and stir until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper.
• Add peas; cook over medium heat 2 to 3 minutes or until tender. Add ham; cook until thoroughly heated.
• Remove from heat; add cheese, stirring until the cheese melts.
• Place linguine and sauce in a large serving bowl, and toss gently to combine. Serve immediately.

Steps:

• In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Steps:

• Cook linguine according to package directions and drain.
• In a bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter.
• Add the pasta to the bowl and toss to coat.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
• Cover and bake at 350° for 35 minutes.
• Uncover and sprinkle with remaining cheese.
• Bake 10-15 minutes longer or until cheese is melted.

Steps:

• Cut the ham into thin strips, each about 2 inches long. There should be about 2 cups.
• Drop the tomatoes into boiling water and let stand 10 seconds. Drain. Peel and core tomatoes, cut crosswise in half, remove seeds and dice into 1/2-inch cubes. There should be about 2 cups.
• Slice mushrooms thin. There should be about 3 cups.
• If fresh peas are used, cook in boiling water to cover for 30 seconds or longer, depending on size and age. If frozen, put in sieve and run under hot water from faucet. Drain.
• Heat oil in skillet and add the mushrooms. Cook, stirring often, about 2 minutes.
• Add garlic, tomatoes and ham and stir to blend. Cook over high heat about 2 minutes. Add peas, salt and pepper and stir.
• Add cream and basil leaves. Bring to boil.
• Bring three quarts of water to boil and add salt to taste. Drop in pasta and cook until tender, 3 minutes or to desired doneness.
• Put egg in large, warm mixing bowl. Drain noodles and add to egg. Add hot sauce and toss. Serve with grated cheese.

Steps:

• 1. Cook linguine according to package directions; drain.
• 2. In a large pot, melt the butter. Add the flour and whisk until smooth.
• 3. Cook over low heat for 2 minutes.
• 4. Add milk, salt, pepper, and nutmeg. Continue to cook, stirring, until thickened.
• 5. Add cheese and stir until cheese is melted.
• 6. Add ham and peas; then add hot cooked pasta and toss.
• 7. If the pasta has just come from the pan, serve immediately. If not, then heat over very low heat until hot throughout.

Steps:

• Cook the linguine. Meanwhile, tear the ham into small pieces and fry in the olive oil until golden and crisp.
• Drain the pasta, reserving a little of the cooking water, then return to the pan. Tip in the cooked ham. Mix together the lemon juice, egg yolks and crème fraîche, then add this to the pan along with the basil and Parmesan. Mix in with tongs, adding a little of the cooking water, if needed, to make a creamy sauce that coats the pasta. Serve with extra Parmesan grated over the top, if you like.