Cook macaroni. Blanch broccoli under crisp-tender.
Saute the onion, ham and red pepper in 1 tbsp butter until vegetables are crisp-tender. Sprinkle with flour, stir until blended. Gradually stir in milk. Bring to a boil. Cook and stir for 2 mins or until thickened.
Stir in cheese, parsley, mustard and seasonings. Stir broccoli and macaroni.
Transfer to a greased 2 quart baking dish. In a small skillet melt remaining butter and stir in bread crumbs. Sprinkle over casserole. Baked uncovered at 350 for 25-30 minutes.
Originally Submitted
6/13/2010
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