Ham Tetrazzini

Yield: 5 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 29%
  • Fat: 9.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 16.3g
  • Carbohydrate: 36g
  • Fiber: 1.9g
  • Cholesterol: 56mg
  • Iron: 2.9mg
  • Sodium: 584mg
  • Calcium: 164mg

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

  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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