Macaroni, ham and pepper bake

Name: Macaroni, ham and pepper bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8
Ingredients: 1 lb elbow macaroni; 1 Tbsp olive oil; 1 red onion, thinly sliced; 1 tsp minced garlic; 1 red bell pepper, thinly sliced; 1 14.5 oz can diced tomatoes, drained; 9 oz cooked, diced ham; 3 Tbsp chicken broth; 2 tsp dried oregano; salt & pepper to taste; 1 c bread crumbs, i used italian style; 3 Tbsp grated parmesan cheese; 2 Tbsp melted butter

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By sherry monfils
@smonfils

A simple, delicious casserole. Great for left over ham.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

6-8

Prep:

20 Min

Cook:

20 Min

Ingredients

1 lb

elbow macaroni
1 Tbsp

olive oil
1

red onion, thinly sliced
1 tsp

minced garlic
1

red bell pepper, thinly sliced
1

14.5 oz can diced tomatoes, drained
9 oz

cooked, diced ham
3 Tbsp

chicken broth
2 tsp

dried oregano
·

salt & pepper to taste
1 c

bread crumbs, i used italian style
3 Tbsp

grated parmesan cheese
2 Tbsp

melted butter
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How to Make Macaroni, ham and pepper bake

Step-by-Step

Heat oven to 400. Lightly spray a 2-quart casserole dish w/ cooking spray. Cook macaroni as directed, drain. In lg saucepan, heat oil over medium heat.
Add onion, garlic and red bell pepper. Cook, stirring for 5 mins. Add tomatoes, ham, broth and oregano. Bring to a boil. Simmer for about 3 mins, or until liquid is reduced some. Stir in macaroni. Season w/ salt and pepper.
Spoon into casserole dish. In small bowl, mix bread crumbs, parmesan cheese and melted butter. Sprinkle over casserole. Place casserole dish on a baking sheet. Bake casserole for about 20 mins, or until browned on top and bubbling.

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