Ingredients
8 oz cooked gluten free pasta (cooked)
8 oz softened cream cheese (dairy free or regular)
¼ cup milk
7 oz lunchmeat
1 cup frozen
¼ cup grated parmesan
2 leeks
Tools
casserole
saucepan
Directions
Step 1
Preheat oven to 375 F.
Step 2
Heat cream cheese and milk in a small saucepan over medium heat until cream cheese has melted completely. Add more milk if necessary.
Step 3
Reduce sauce to a simmer and let cook for an additional 2 minutes or until sauce has thickened.
Step 4
*Optional* Add leeks to a small pan and sauté in oil for 2-3 minutes or until slightly cooked. You can also just add them directly uncooked to the casserole but they may be slightly more al dente (I don't mind them this way).
Step 5
Combine pasta, ham, peas, and leeks together in a casserole dish and top with sauce mixture.
Step 6
Carefully mix until everything is well coated.
Step 7
Top with parmesan cheese and additional leeks (optional)
Step 8
Bake for 20 minutes, or until top is golden brown.
Step 9
Enjoy!
