Classic pasta-ham casserole

Name: Classic pasta-ham casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 40 g Butter or margarine; 40 g Flour; 375 ml Vegetable broth; 200 ml Milk; 150 g Cream processed cheese; 250 g Noodles, e.g. Mini Penne Rigate; 7-10 Tbsp Salt; 200 g frozen peas; 2-3 stem(s) Parsley; 100 g sliced boiled ham; 7-10 Tbsp Pepper; 75 g Cornflakes; 7-10 Tbsp Grease; 1 small freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

40 g Butter or margarine
40 g Flour
375 ml Vegetable broth
200 ml Milk
150 g Cream processed cheese
250 g Noodles, e.g. Mini Penne Rigate
7-10 Tbsp Salt
200 g frozen peas
2-3 stem(s) Parsley
100 g sliced boiled ham
7-10 Tbsp Pepper
75 g Cornflakes
7-10 Tbsp Grease
1 small freezer bag

Directions

1
Heat the fat in a saucepan and sauté the flour while stirring. Add the stock and milk while stirring and bring to the boil. Add processed cheese, stir in and simmer at low heat for about 5 minutes.
2
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Add frozen peas approx. 1 minute before the end of the cooking time and cook for approx. 1 minute. Pour into a sieve and drain.
3
Wash parsley, shake dry and chop finely. Dice ham. Stir parsley and ham into the cheese sauce and season with salt and pepper.
4
Grease ovenproof moulds. Mix the pasta with about half of the cheese sauce and distribute into the ramekins. Pour the rest of the sauce over the pasta. Put the cornflakes in a freezer bag, crumble them coarsely and pour over
5
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 25 minutes.