This recipe is from Better Homes and Gardens Volume 2. It is SO good! I'm just going to type it straight out of the cookbook though sometimes I make a little variations here and there.
8 ounces packaged dried mostaccioli, cut ziti, or elbow macaroni
3 tablespoons margarine or butter
3 medium onions, cut into think wedges, or 5 medium leeks, sliced (what are leeks, btw??)
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 1/2 cups half-and-half, light cream, or milk (milk works just fine!)
1 1/2 cups chicken broth
1 1/2 cups cubed fully cooked ham
1 10-ounce package frozen chopped spinach, thawed and drained (I think fresh spinach is better in this)
Cook pasta according to package directions, Drain pasta; rinse with cold water. Drain again.
In a large saucepan melt margarine or butter. Add onions and garlic. Cover and cook about 5 minutes or till onions are tender; stir occasionally. Stir in flour, thyme, and pepper. Add milk and the chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in pasta, ham , and spinach. Spoon mixture into a 3-quart casserole.
Cover and bake in a 350 oven for 30 to 35 minutes or till heated through. Let stand 5 minutes. Stir gently before serving to distribute the rich and creamy sauce. Makes 6 servings.
**I don't do the whole "casserole thing" for the recipe. I cook the noodles at the end and we just pour however much sauce we want on it because we don't like noodles to be too soft.
8 ounces packaged dried mostaccioli, cut ziti, or elbow macaroni
3 tablespoons margarine or butter
3 medium onions, cut into think wedges, or 5 medium leeks, sliced (what are leeks, btw??)
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon dried thyme, crushed
1/8 teaspoon pepper
1 1/2 cups half-and-half, light cream, or milk (milk works just fine!)
1 1/2 cups chicken broth
1 1/2 cups cubed fully cooked ham
1 10-ounce package frozen chopped spinach, thawed and drained (I think fresh spinach is better in this)
Cook pasta according to package directions, Drain pasta; rinse with cold water. Drain again.
In a large saucepan melt margarine or butter. Add onions and garlic. Cover and cook about 5 minutes or till onions are tender; stir occasionally. Stir in flour, thyme, and pepper. Add milk and the chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in pasta, ham , and spinach. Spoon mixture into a 3-quart casserole.
Cover and bake in a 350 oven for 30 to 35 minutes or till heated through. Let stand 5 minutes. Stir gently before serving to distribute the rich and creamy sauce. Makes 6 servings.
**I don't do the whole "casserole thing" for the recipe. I cook the noodles at the end and we just pour however much sauce we want on it because we don't like noodles to be too soft.
No comments:
Post a Comment