This casserole recipe may be a good way to use leftover Christmas ham next week. It goes together easily and since it's a glorified macaroni and cheese dish, I think it would likely qualify as "comfort food"!
Ham and Cheese Casserole
1 package (12 oz.) bow tie pasta
3 T butter
3 T flour
2 tsp. dry mustard
3 cups milk
3 cups shredded sharp cheese
3/4 pound cubed ham (more if you like)
1 can (11 oz.) whole kernel corn, drained
Panko crumbs
Prepare pasta according to package directions. Preheat oven to 350 degrees. Over medium heat, melt butter and stir in dry mustard and flour. Gradually stir in milk; cook and stir until mixture bubbles. Remove from heat. Add 1 1/2 cups shredded sharp cheese (save the other cup and a half) and stir until melted. Stir in prepared pasta, ham and corn. Spoon into a greased 9 by 13 pan. Add remaining 1 1/2 cups of cheese evenly on top and then sprinkle Panko crumbs atop. Bake for 30-45 minutes or until bubbly. I served green beans and fruit salad with it.
Although not related to this dish, I have a food recommendation as we head toward Christmas weekend.
Have you tried olives stuffed with bleu cheese? They are delicious! I was introduced to them at an annual dinner party with some friends earlier this season. Since that time, I have noticed that one is also able to purchase olives stiffed with feta. Yum! They're all perfect for a relish tray.
Enjoy!