Ham Tetrazzini

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 293
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 3.4 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 16.3 g
Carbohydrate 36 g
Fiber 1.9 g
Cholesterol 56 mg
Iron 2.9 mg
Sodium 584 mg
Calcium 164 mg

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

Preparation

Preheat oven to 450°.

Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk.

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.

Note:

January 1998
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