Instructions
- Preheat oven to 375F and grease 9×13 baking pan.
- In a medium skillet on medium heat, melt butter. Add flour and cook for 2 minutes to make a roux. Add milk, slowly, whisking until combined. Add condensed cream of chicken soup and whisk until combined. Add cheese and mix until well combined.
- Meanwhile, cook pasta 1 minute less than directed on package. Add peas for the last 2 minutes (for frozen, or 1 minute for fresh).
- Drain and add pasta back to pot. Add diced ham and about ½ of sauce. Stir to combine. Add more sauce to desired consistency. (I had about ⅔ cup of sauce leftover).
- Pour pasta into a 9×13 baking pan.
- Bake for 30 minutes. Sprinkle breadcrumbs on top of casserole and broil for about 3 minutes, or until browned.
