Ham and Peas Casserole

Yes at long last I am back. I really have no excuse for neglecting my blog so long except that I now babysit my grandson 3 days a week so I have less time to play on the computer but I am going to try my hardest to keep my blog up to date. I really need to get serious about eating healthier so I have been searching the internet for ideas on creating healthier recipes. I will also try and add the nutritional values for some of the recipes I am going to post here.

This first recipe I found in a magazine and it tasted pretty good so I will probably make it again. As always I tweaked it a bit here and there to make it healthier.

The recipe calls for adding crushed Saltine Crackers to the top when you bake it which I did but probably won't the next time. It tasted alright when it was first baked but when you reheat the leftovers the Saltines just seemed kind of gummy and pasty. You could lightly sprinkle some bread crumbs or add shredded cheese to the top to replace the Saltines if you wanted.



HAM AND PEAS CASSEROLE
12 oz. Whole wheat bowtie pasta
4 Tbl. Smart Balance Light Butter spread
1/4 C Flour
1 tsp. Dry mustard
2 C Skim milk
1 C Fat Free Half and Half
3 C Low Fat Mild Cheddar Cheese, Shredded
1 1/2 C Frozen Peas
3/4 C Diced Ham

Preheat oven to 400ºF. Bring a large pot of salted water to boil. Add pasta and cook until just tender, about 8 minutes. Drain and set aside.

Melt 3 Tbsp. butter in a large skillet over medium heat. Whisk in flour and mustard until smooth. Slowly whisk in milk and half-and-half and bring just to a simmer. Stir in cheese, a little at a time, until melted. Remove pan from heat and stir in peas, ham and pasta. Stir to coat with sauce.

Pour into a 2.5 quart baking dish. Sprinkle cracker crumbs over top of pasta and dot with remaining 1 Tbsp. butter. Bake until bubbling, about 20 minutes.