Donna’s Roasted Fall Vegetable & Ham Casserole

Donna’s Roasted Fall Vegetable & Ham Casserole
Roasted Fall Vegetable & Ham Casserole

Choose any combination of vegetables for this comfort food casserole. Make it ahead of time and bake it when ready to serve.

2 cups fresh or frozen Brussels sprouts
2 cups fresh carrots, diced 2 cups cauliflower flowerets 2 cups broccoli flowerets 1 – 2 tablespoons olive oil seasoning salt to taste
4 ounces noodles or pasta of your choice 12 ounces lean ham, diced

White sauce

3 tablespoons butter or margarine
3 tablespoons flour
1-1/2 cups fat-free milk dash white pepper 1/4 cup chopped fresh basil 3 ounces (1 ½ cups) shredded Monterey jack cheese or cheese of your choice
salt and pepper to taste dash hot sauce to taste 1/2 cup white wine or chicken broth, to thin

Preheat oven to 425 degrees. Line a baking pan with aluminum foil. Place vegetables that take longer to cook on the baking pan first such as Brussels sprouts and carrots. Add cauliflower and broccoli later or bake on a separate pan.

Drizzle vegetables with oil and sprinkle with seasoned salt. Bake until vegetables are tender-crisp and lightly brown. Remove from oven and set aside.

Cook pasta in salted boiling water until al dente. Drain and rinse under cool water. Set aside. Set ham aside.

In a medium heavy saucepan, melt butter, Add flour and stir with a whisk. Cook over medium heat until bubbly. Add milk and continuing stirring until well mixed.

Cook, stirring constantly, over medium heat until mixture comes to a boil and thickens. Remove from heat. Add white pepper, basil, and shredded cheese. Add salt, pepper, and hot sauce to taste. Add any other seasoning to suit your taste.

In a large bowl, combine vegetables, pasta, ham and white sauce. Stir gently. If mixture is too thick, add white wine or chicken broth to thin. Spoon into casserole dish. Turn oven down to 350 degrees. Bake for 15 – 25 minutes or until heated through.

Note the flavor of this casserole is dictated by the sauce. Add more seasonings if desired. Choose 8 cups of any vegetables of your choice.

Nutritional information per serving:

Calories: 325
Fat, gm.: 13
Protein, gm.: 22
Carbs, gm.: 30
Cholesterol, mg.: 55
Fiber, gm.: 6.4