Ham & Pasta Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 oz. whole wheat pasta1 cup light or fat free sour cream1 can light cream of mushroom soup2 cups cubed ham - low sodium preferably1/2 cup shredded low fat or fat free mozzarella cheese 2 T Dijon mustardGarlic and/or Onion Powder and pepper to your liking1 T dried parsleyTOPPING: 1/2 cup shredded mozzarella cheese 1/4 cup whole wheat bread crumbs 1 T dried parsleyI lightened the recipe by using Aldi's Fit & Active Cream of mushroom soup and their Fit & Active String Cheese in place of the mozzarella cheese. Used my electric chopper and diced 4 string cheese which gave me almost 1 cup of shredded cheese. The ham was also leftover ham that I had frozen so that almost all of the fat was cut off of the ham pieces. The ham chunk that I purchase if I don't have leftover is the low sodium ham from the deli and they will cut a nice chunk instead of slices.
Cook the pasta til al dente then drain well in colander. Preheat oven 350 degrees and spray a 2 quart casserole dish. Mix together ham, sour cream, soup, 1/2 c of cheese, mustard and parsley til combined. You can also add any other spice mix that you like - sometimes I add Italian Seasoning (2 tsp). Fold in the pasta.. Spoon into prepared casserole; sprinkle with remaining cheese, whole wheat bread crumbs and parsley.
Bake til hot & topping has browned slightly - approximately 30 minutes. Let stand 5-10 minutes before serving.
Makes 6 1.5 cups servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRAMTO2.
Bake til hot & topping has browned slightly - approximately 30 minutes. Let stand 5-10 minutes before serving.
Makes 6 1.5 cups servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRAMTO2.
Nutritional Info Amount Per Serving
- Calories: 229.9
- Total Fat: 11.3 g
- Cholesterol: 41.7 mg
- Sodium: 757.8 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.5 g
- Protein: 13.1 g
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