I was provided a Bone-in Half Ham from Frick’s Meats for this recipe challenge, however all experiences and opinions are 100% mine.

The holidays are finally here and its time to start thinking about all those delicious meals and yummy desserts to make. But what about all those leftovers? What do you do with those? I love using leftovers in a new recipe it kinda makes me feel all cozy inside because this is what my mother used to do. She would pull things out of the fridge and pantry and have a delicious new dish ready for dinner. So what about that amazing ham you had for a holiday meal? We always have leftover ham which I love. This Ham and Swiss Pasta Bake is one of my finer leftover creations.

I was sent the most beautiful Bone-in Half Ham from Frick’s Meats and it is the absolute best ham I have ever eaten. No lie. I loved it because it was tender and salty and just so good. It has 9g Protein per serving, made with real cane sugar and is fully cooked. The Hardwood Smoked flavor was perfect. So how do you go from fantastic to more fantastic? You add cheese, pasta and other delicious goodies to an already amazing Bone-in Half Ham.

We love a good pasta dish in our house, I’m pretty sure I have mentioned this before. With this recipe I wanted to use egg noodles because they hold the sauce so well and are the perfect size to compliment the size of the ham pieces.

I cut my ham pieces in really large matchstick size pieces I wanted a good bite of ham with the pasta. You can cut the ham in what size you would like. I also used a good quality Swiss cheese with this recipe because I wanted that delicate Swiss cheese flavor and lessor quality swiss cheese can have a rather pungent flavor.

Ham and Swiss Pasta Bake Recipe

Ham & Swiss Fettuccini

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Ingredients Method

Ingredients

8 ounces uncooked egg noodles
2 cups cubed fully cooked ham
1 can 10-3/4 ounces condensed cream of mushroom soup, undiluted
2-1/2 cups shredded Swiss cheese divided
1 cup sour cream
1 medium onion chopped
1 cup frozen peas
2 tablespoons butter melted
sliced green onions for garnish if desired.

Method

Cook egg noodles according to package directions; drain. Meanwhile, in a large bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green peas and butter. Add the pasta; toss to coat.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Makes 8 servings.