Fettuccine With Creamy Ham Sauce
|Evaporated skim milk||12 Ounce|
|Dry mustard||1⁄2 Teaspoon|
|Shredded swiss cheese||1⁄3 Cup (5.33 tbs)|
|Sliced fully cooked ham||1 Cup (16 tbs), cut into thin strips|
|Cooked broccoli/Cauliflower||1 Cup (16 tbs), cut into bite size pieces|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Fettuccine||6 Ounce, cooked and drained|
|Sliced green onions||2 Tablespoon|
In a medium saucepan stir together milk, cornstarch, mustard, salt, and pepper.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 2 minutes more.
Add cheese; stir till melted.
Stir in ham, broccoli or cauliflower, and mushrooms.
Cook and stir till heated through.
Pour over hot pasta.
If desired, garnish with sliced green onions.