Ham tetrazinni
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-Purpose Flour |
| 1 | cup | Low-Salt Chicken Broth |
| 1 | cup | 2% Reduced Fat Milk |
| ¼ | teaspoon | Black Pepper |
| 1 | tablespoon | Stick Margarine Or Butter |
| 2 | cups | Sliced Mushrooms |
| ½ | cup | Diced Green Bell Pepper |
| 3 | cups | Hot Cooked Wide Egg Noodles; (5 Oz Raw) |
| 1 | cup | Cubed Cooked Ham |
| ⅓ | cup | Grated Parmesan Cheese |
| 1 | tablespoon | Dry Sherry |
| ⅓ | cup | Dry Bread Crumbs |
Directions
Preheat oven to 450 degrees. 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; saute 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1½-qt. casserole or 10-inch round au gratin dish; sprinkle with bread-crumbs. Bake at 450 degrees for 10 minutes or until bubbly.
Recipe by: Cooking Light, J/F 98, pg. 163 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998