Fettuccine-and-ham casserole

Yield: 6 Servings

Measure Ingredient
8 ounces Fettuccine, uncooked
\N \N Vegetable cooking spray
½ pounds Diced lean lower-salt cooked ham
1 cup 2% low-fat milk
1 cup Shredded reduced-fat Swiss cheese, (4 ounces)
½ cup 1% low-fat cottage cheese
6 tablespoons Grated fresh Parmesan cheese
¼ teaspoon Pepper
⅛ teaspoon Ground nutmeg
8 \N Egg whites
4 \N Egg yolks

Break fettuccine in half. Cook according to package directions, omitting salt and fat. Drain well; set aside.

Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add ham; saute 5 minutes. Combine fettuccine, ham, and remaining ingredients in a bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.

Cover with aluminum foil, and chill 8 hours. Bake, covered, at 350 deg for 45 minutes. Let stand, covered, for at least 15 minutes before serving.

Yield: 6 servings (serving size: 1 cup).

Per serving: 343 Calories; 9g Fat (25% calories from fat); 30g Protein; 33g Carbohydrate; 174mg Cholesterol; 860mg Sodium Recipe by: Cooking Light, Nov/Dec 1993, page 140 Posted to MC-Recipe Digest V1 #413 by igor@... on Jan 28, 1997.

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