Ham and Rotini Casserole

6 ounces rotini (we used a 14 oz. box of Dreamfields)
1 tablespoon vegetable oil or butter
1 cup finely chopped celery – we also added 1 cup mushrooms and 1 cup onions.
1 pound ham, diced
2 small cloves garlic, minced
1 bunch (about 8) green onions, sliced
2 tablespoons butter (I doubled)
2 tablespoons flour (I doubled)
1 1/2 cups milk, low fat is fine (I doubled and used half & half)
6 ounces shredded cheese, blend or Cheddar (I doubled and used bagged Mexican blend)
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2/3 cup shredded Parmesan cheese, divided (or about 1/3 cup grated Parmesan cheese)
we also added bread crumbs on the top

Preheat oven to 350°. Butter a 2-quart casserole.

Cook rotini in boiling salted water following package directions.

Drain, rinse, and set aside.

In a large skillet, heat oil over medium heat. Add the celery (we added mushrooms and onions) and cook, stirring occasionally, for about 5 minutes. Add the ham and cook for 5 to 10 minutes longer, until ham is lightly browned and celery is tender. Add garlic and green onions and cook for 1 minute longer. Remove from the heat and set aside.

In a large saucepan over medium-low heat, melt the butter. Add the flour and stir until blended. Add milk and cook, stirring, until thickened. Stir in the shredded Cheddar cheese and salt and pepper, to taste. Continue cooking until cheese has melted. Add the drained rotini and the ham and vegetable mixture to the sauce. Stir gently to blend. Stir in half of the Parmesan cheese.

Transfer the pasta mixture to the prepared casserole. Sprinkle remaining Parmesan cheese over the mixture. |We added bread crumbs. Bake for 20 to 30 minutes (we baked 45 mins. and then broiled it to get it browned), until bubbly and lightly browned.

Serves 4 to 6.