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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1/4 cup all-purpose flour |
1 cup low-salt chicken broth |
1 cup 2% reduced-fat milk |
1/4 teaspoon black pepper |
1 tablespoon stick margarine or butter |
2 cups sliced mushrooms |
1/2 cup diced green bell pepper |
3 cups hot cooked wide egg noodles (about 5 ounces uncooked pasta) |
1 cup cubed cooked ham (such as light and lean) |
1/3 cup grated parmesan cheese |
1 tablespoon dry sherry |
1/3 cup dry breadcrumbs |
Directions:
1. Preheat oven to 450°.
2. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk.
3. Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; sauté 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1 1/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs. Bake at 450° for 10 minutes or until bubbly.
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