What a yummy casserole for the coming fall & winter days. The original recipe allows for you to bake one casserole now & freeze another for later. Instead of making the double recipe, I did about 1 1/2. I added more bow ties & more broccoli. You will notice when I cook that I often make changes or adjustments. That's the neat thing about cooking. You can adjust ingredients or portions to better suit your family.
4 cups uncooked bow tie pasta
6 cups frozen broccoli florets
4 cups cubed fully cooked ham
2 cartons (10 ounces each) refrigerated Alfredo sauce
2 cups (8 ounces) shredded Swiss cheese
1 can (8 ounces) mushroom stems and pieces, drained
Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
Meanwhile, in a large bowl, combine the ham, Alfredo sauce, cheese and mushrooms. Drain pasta mixture; add to ham mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before heating. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.