Ham and Pasta Skillet

I’ll be making chili tonight, to give the chef a rest. He’s exhausted after cleaning out the garden today and bringing in all the green tomatoes to see if they’ll ripen indoors.

Here’s a pasta recipe that we’ve enjoyed in the past, but haven’t had recently. It’s a good way to use up leftover ham, after a family dinner, and is a hearty meal for a fall dinner. A mix of cauliflower and broccoli works well too, instead of just broccoli.

Ham and Pasta Skillet

  • 1 can (10-3/4 oz) condensed broccoli cheese soup
  • 1 cup milk
  • 1 tbsp spicy brown mustard
  • 2 cups broccoli flowerets (fresh or frozen)
  • 3 cups cooked medium shell pasta
  • 1-1/2 cups cooked ham cut into thin strips (8 oz)
  1. In 10″ skillet, combine soup, milk and mustard.
  2. Add broccoli.
  3. Over medium heat, heat to boiling, stirring occasionally.
  4. Reduce heat to low.
  5. Cover, and cook 5 minutes or until broccoli is tender.
  6. Add cooked pasta and ham.
  7. Heat through, stirring occasionally.

Serves 4.

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