Ham and Broccoli Pasta Casserole

  Our PBS station has a blog on their web site of recipes. This one caught my eye as it has its own sauce, cubed ham, pasta and cheese and said it was lighter. Well, since it had everything Lyle and Bettie like I made it for supper.  
The recipe calls for penne pasta which they don’t like so I used shells. Use what your family likes. I must say, it was quite good, not a heavy cream and cheese sauce and had the advantage of having a vegetable in the dish.

  Serve with a light green salad, with oranges would be good. I made half of the recipe and there is enough for lunch for one or two tomorrow.

  Be sure to undercook the pasta as the recipe calls for, this worked well and it stayed firm and not mushy.

Ham and Broccoli Pasta Casserole

1 ½ cups milk

1 cup chicken broth

¼ cup cornstarch

½ teaspoon salt

½ teaspoon garlic salt

½ teaspoon poultry seasoning

½ teaspoon yellow or Dijon mustard

¼ teaspoon black pepper

8 ounces penne pasta (or pasta of choice)

4 cups chopped fresh or frozen broccoli

4 cups chopped ham (½ inch cubes)

8 ounces shredded medium cheddar cheese

¾ cup fine dry bread crumbs

2 tablespoons melted butter

Instructions

  With heat off, add the milk, broth, and cornstarch to a medium sauce pan and stir until the corn starch has dissolved. Turn the heat on to medium-high and add the salt, garlic salt, poultry seasoning, mustard and pepper. When the mixture comes to a mild simmer turn off heat and set sauce aside.

  In a medium large pot, cook pasta and broccoli (either fresh or frozen) according to pasta package directions for just 6 minutes. Drain in colander. Return to pot and stir in the ham. 

  In the pan with the sauce, stir in the cheese. It will not all melt. Add to pasta and ham. Pour into a 9x13 greased pan and top with the bread crumbs mixed with the butter.

  Cover with foil and bake for 20 minutes at 350° and 10 minutes uncovered. Let set for a few minutes before serving.