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HolidayDinnerSides

Ham, Mushroom and Pea Casserole

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Total Time:
22 mins
school
Skill Level:
Beginner
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Servings:
4 Servings
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Ham, Mushroom and Pea Casserole
alarm
Total Time:
22 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageSmithfield Spirals Hickory Smoked Spiral Sliced Ham
  • 1 pound Leftover Smithfield spiral ham slices, diced1 pound
  • 1 pound Farfalle pasta1 pound
  • 3 tablespoons Unsalted butter3 tablespoons
  • 1 Small yellow onion, diced 1
  • 1 pound Cremini mushrooms, sliced1 pound
  • 1/2 cup White wine 1/2 cup
  • 1 cup Frozen peas 1 cup
  • 3 cup Heavy cream3 cup
  • 1 cup Parmesan cheese, grated1 cup
  • 3 tablespoons Fresh tarragon, minced3 tablespoons
  • 1 1/2 cups Gruyère cheese, shredded 1 1/2 cups
  • 1 cup Seasoned breadcrumbs1 cup

Instructions


  1. Preheat oven to 350 degrees

  2. Cook pasta according to package instructions, drain, and rinse with cold water to stop the cooking

  3. While the pasta is cooking, heat a large sauté pan over medium high heat

  4. Add 1 tablespoon of butter to the pan and cook the ham until golden brown

  5. Remove the ham from the pan, add the remaining butter to the pan, and sauté the onions and mushrooms until cooked through, add the wine, and reduce the liquid by half

  6. While the vegetables are cooking, bring the heavy cream to a boil, whisk in the Parmesan cheese, reduce the heat, and simmer for about 5 minutes

  7. In a large mixing bowl, combine the ham, mushrooms and onions, pasta, heavy cream mixture, peas and tarragon and mix well

  8. Transfer the mixture to a large baking dish

  9. Combine the breadcrumbs and Gruyère and top the casserole evenly with the mixture

  10. Bake the casserole for about 25 minutes, or until golden brown and bubbly

  11. Serve immediately

For the Love of Meat

Ingredients


  • 1 pound Leftover Smithfield spiral ham slices, diced1 pound
  • 1 pound Farfalle pasta1 pound
  • 3 tablespoons Unsalted butter3 tablespoons
  • 1 Small yellow onion, diced 1
  • 1 pound Cremini mushrooms, sliced1 pound
  • 1/2 cup White wine 1/2 cup
  • 1 cup Frozen peas 1 cup
  • 3 cup Heavy cream3 cup
  • 1 cup Parmesan cheese, grated1 cup
  • 3 tablespoons Fresh tarragon, minced3 tablespoons
  • 1 1/2 cups Gruyère cheese, shredded 1 1/2 cups
  • 1 cup Seasoned breadcrumbs1 cup

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