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Post by Tia on May 24, 2005 9:25:57 GMT -5
Ham Tetrazzini
1/4 cup all-purpose flour 1 cup low-salt chicken broth 1 cup 2% reduced-fat milk 1/4 tsp black pepper 1 tbsp stick margarine or butter 2 cups sliced mushrooms 1/2 cup diced green bell pepper 3 cups hot cooked wide egg noodles (about 5 ounces uncooked pasta) 1 cup cubed cooked ham (such as Light and Lean) 1/3 cup grated Parmesan cheese 1 tsp dry sherry 1/3 cup dry breadcrumbs
Preheat oven to 450̊. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk.
Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; sauté 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1 1/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs. Bake at 450̊ for 10 minutes or until bubbly.
Yield: 5 servings (serving size: 1 cup)
NUTRITION PER SERVING CALORIES 293(29% from fat); FAT 9.3g(sat 3.4g,mono 3.3g,poly 1.6g); PROTEIN 16.3g; CHOLESTEROL 56mg; CALCIUM 164mg; SODIUM 584mg; FIBER 1.9g; IRON 2.9mg; CARBOHYDRATE 36g
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