Makeover Linguine with Ham & Swiss Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This rich linguine casserole recipe eliminates nearly half the saturated fat from the originalâbut keeps the creamy texture and distinctive Swiss cheese flavor. âMike Tchou, Pepper Pike, Ohio Ingredients:
8 ounces uncooked whole wheat linguine, broken in half |
2 cups cubed fully cooked lean ham |
1-3/4 cups (7 ounces) shredded swiss cheese, divided |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) reduced-fat sour cream |
1 medium onion, chopped |
1 small green pepper, finely chopped |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion and green pepper. Drain pasta; add to ham mixture and stir to coat.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 8 servings.
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