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Makeover Linguine with Ham & Swiss Cheese

This rich linguine casserole recipe eliminates nearly half the saturated fat from the original—but keeps the creamy texture and distinctive Swiss cheese flavor. —Mike Tchou, Pepper Pike, Ohio
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    8 servings

Ingredients

  • 8 ounces uncooked whole wheat linguine, broken in half
  • 2 cups cubed fully cooked ham
  • 1-3/4 cups shredded Swiss cheese, divided
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup reduced-fat sour cream
  • 1 medium onion, chopped
  • 1 small green pepper, finely chopped

Directions

  • Cook linguine according to package directions. Meanwhile, in a large bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion and green pepper. Drain pasta; add to ham mixture and stir to coat.
  • Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 10-15 minutes longer.
Nutrition Facts
1 cup: 293 calories, 12g fat (7g saturated fat), 47mg cholesterol, 665mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

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