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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 310.1
  • Total Fat: 14.1 g
  • Cholesterol: 187.6 mg
  • Sodium: 747.8 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.9 g

View full nutritional breakdown of Melanie's "Healthified" Ham, Veggie and Noodle Casserole calories by ingredient
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Melanie's "Healthified" Ham, Veggie and Noodle Casserole

Submitted by: VTMELWEL

Introduction

This is a healthier version of Ham, Vegetable and Noodle Casserole found in the Cooking Club magazine for April/May 2010. Use leftover ham to create this recipe! This could be made even healthier by adding more vegetables, egg whites (or egg substitute) and using fat free cheddar. This is a healthier version of Ham, Vegetable and Noodle Casserole found in the Cooking Club magazine for April/May 2010. Use leftover ham to create this recipe! This could be made even healthier by adding more vegetables, egg whites (or egg substitute) and using fat free cheddar.
Number of Servings: 6

Ingredients

    2 cups whole wheat egg noodles

    2 tablespoons olive oil

    1 large onion, chopped

    1 red bell pepper, chopped

    1 cup frozen peas

    4 eggs

    1 1/2 cups Fat Free Milk

    1 teaspoon Dijon mustard

    1/2 teaspoon lemon-pepper seasoning

    1/4 teaspoon salt

    1 cup diced ham

    1/2 cup Habanero Finely Shredded Cheese

    1/2 cup Fat Free Mild Cheddar

Directions

1. Heat oven to 350 degrees. Spray 8-inch square glass baking dish with cooking spray. Cook egg noodles according to package directions; drain. Rinse under cold running water to cool. Drain well.


2. Meanwhile, heat oil in large skillet over medium heat until hot. Cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally. Add peas; cook and stir 1 minute or until vegetables are crisp-tender.

3. Whisk eggs, milk, mustard, lemon-pepper seasoning and salt in medium bowl.

4. Layer noodles, ham, 1/2 cup habanero cheese and vegetables in baking dish. Pour in egg mixture; top with 1/2 cup cheddar.

5. Bake 40 to 45 minutes or until knife instered in center comes out clean. Cool on wire rack 10 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user VTMELWEL.






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