This version of my old linguine casserole recipe eliminates nearly half the saturated fat without losing the creamy texture or the distinctive Swiss cheese flavor.
—MIKE TCHOU PEPPER PIKE, OH
PREP: 15 MIN. • BAKE: 45 MIN. • MAKES: 8 SERVINGS
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
1. Cook linguine according to package directions. Meanwhile, in a large bowl, combine the ham, 1 1/2 cups of cheese, soup, sour cream, onion and green pepper. Drain pasta; add to the ham mixture and stir to coat.
2. Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with the remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
PER SERVING 1 cup equals 293 cal., 12 g fat (7 g sat. fat), 47 mg chol., 665 mg sodium, 29 g carb., 4 g fiber, 19 g pro. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.