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Smoked ham and loaded vegetable cordon bleu bake
A colourful and healthy lunch!
SERVES
4
Ingredients
- 1 small sweet potato, well washed and chopped, skin on (*about 2 cups chopped)
- 1/2 cup fusilli shaped pasta
- 2 cups broccoli florets
- 2 tablespoons flour or corn starch
- 1 1/2 cups milk of choice – almond, cow, rice or soy
- 1 tablespoon Dijon mustard
- 2 teaspoons dried thyme leaves
- Pinch of ground nutmeg
- 1/4 teaspoon salt
- Pinch cayenne
- 1 1/2 cups diced smoked ham
- 1 cup chopped cooked chicken (*or turkey)
- 1/3 cup oil packed sundried tomatoes, thinly sliced and patted dry
- 1/2 teaspoon minced garlic
- 1 cup grated Swiss cheese
- 1/2 cup sliced almonds
Directions
- Pre-heat oven to 400°F.
- Cook diced potato and pasta in a large pot (or Dutch oven) of boiling salted water for eight to ten minutes, until pasta is al dante. Add broccoli during the last minute of boiling. Drain and set aside.
- While pasta is cooking, place flour in the bottom of a large glass measuring cup. Whisk in milk, mustard, thyme, nutmeg, salt and cayenne. Using the same pot you cooked the pasta in, place pot over medium heat and pour in milk mixture. Cook, stirring for about four to five minutes until milk comes to a gentle boil and has thickened. Remove from heat.
- Stir in cooked potato, pasta and broccoli.
- Add diced Maple Leaf Country Kitchen Smoked Ham, chicken, sundried tomatoes and garlic.
- Stir until all ingredients are evenly coated in sauce.
- Pour mixture into a two litre (eight cup) lightly greased casserole dish.
- Toss together cheese and almonds and sprinkle evenly on top of casserole. Place in centre of pre-heated oven for about ten minutes, or until cheese has melted and almonds are lightly toasted.
- For individual servings; divide potato/pasta mixture evenly between four lightly greased French onion soup bowls. Sprinkle cheese/almond mixture evenly between bowls. Bake for eight to ten minutes, until cheese has melted and almonds are lightly toasted.
