A quick version of Ham Tetrazini with all the taste.
Use rice pasta, it takes half the time wheat pasta takes to cook.
|1 cup||Maple Leaf or Schneiders cooked ham, diced|
|1 cup||shredded cheese blend|
|16 oz||rice pasta|
|1 cup||frozen peas|
|2 tbsp||diced onion|
|284 ml||can condensed cream of mushroom soup|
|1/4 cup||condensed milk|
|fresh ground pepper|
|2 tbsp||white wine|
Put enough water in a large pan enough to cover the rice pasta. Bring to boil and add rice pasta. The thinner the pasta, the less time it takes to cook. The size I used took about 7 minutes. Drain well.
Cook peas according to package, add onion at the same time to cook it too. Drain.
Meanwhile pasta and peas are cooking, in a pan add condensed soup, condensed milk, wine, and ham. When peas and onion are finished cooking add them too. Add cheese and continue to cook on a low heat until cheese is melted and sauce thickens.
Divide pasta on plates, add ham/peas/sauce mixture over the top and serve.
Rice pasta cooks in half the time as wheat pasta.
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