Thursday, January 6, 2011

Ham and Pasta Skillet

Well the busy season has begun in my little corner of the world - all the more reason to cook easy, quick dishes like this! I double this recipe if the hubby is able to be home to eat with us, and that will make enough for me to bring a dish of leftovers in my lunch the next day.

Ingredients:
1 - 10 3/4 ounce can condensed broccoli cheese soup
1 cup milk
1 tablespoon spicy brown mustard
2 cups broccoli florets OR 1 - 10 ounce package frozen broccoli cuts, thawed (if you put them in the fridge the night before or even in the morning before you leave for work, they should be thawed when you get home)
1 1/2 cups cooked ham, cut into strips
2 1/4 cups medium shell-shaped pasta, cooked and drained (or whatever similar pasta you have - elbow macaroni and spirals work as well)

And here is what you want to do with it all:
Heat the soup, milk, mustard and broccoli in a 10 inch skillet over medium-high heat to a boil, reduce heat to low. Cook until the broccoli is tender - about 5 minutes.
Stir in the ham and pasta. Cook until hot and bubbling.

And that's it - you've got your meat, you've got your veggie - what more could you want? Biscuits? You want biscuits? Well, go ahead! Bake some! You have just enough time to preheat the oven and bake some refrigerated biscuits and have them nice and warm when the pasta is ready. Little bit of budda, little bit of honey...MM MMM MMM MMM MMM....