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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Cottage cheese is the secret to this creamy pasta casserole that has lots of colorful frozen veggies and ham. Add a green salad and fruit for dessert for a complete meal.Ruth Hastings, Louisville, Illinois Ingredients:
6 ounces uncooked yolk-free fine noodles |
1-1/2 cups (12 ounces) 1% small-curd cottage cheese |
1 package (10 ounces) frozen mixed vegetables, thawed and drained |
1 cup cubed fully cooked lean ham |
3/4 cup reduced-fat sour cream |
1/4 cup fat-free milk |
3 tablespoons grated parmesan cheese |
2 teaspoon king arthur unbleached all-purpose flour |
1 teaspoon dill weed or 1 tablespoon snipped fresh dill |
1/4 teaspoon salt |
Directions:
1. Cook noodles according to package directions; drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat. Transfer to a 2-qt. baking dish coated with cooking spray.
2. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before serving. Yield: 4 servings.
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