Ham & Pasta Casserole

10 oz. whole wheat pasta
1 cup light or fat free sour cream
1 can light cream of mushroom soup
2 cups cubed ham - low sodium preferably
1/2 cup shredded low fat or fat free mozzarella cheese
2 T Dijon mustard
Garlic and/or Onion Powder and pepper to your liking
1 T dried parsley

TOPPING: 1/2 cup shredded mozzarella cheese
1/4 cup whole wheat bread crumbs
1 T dried parsley

I 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.