Tuesday, August 1, 2017


Wanting a change from chicken or ground beef, I found a recipe for Ham and Noodle Casserole that sounded like a winner for our weekly casserole last week. 

According to Ruth Hastings of Louisville, IL, the "cottage cheese is the secret to this creamy pasta casserole that has lots of colorful frozen veggies and ham". My attempt looked a little from the one in the Taste of Home Comfort Food Diet Cookbook. The recipe called for yolk-free fine noodles and medium was the narrowest ones I could find. They worked fine for my husband and me. 

Since the recipe was in a diet cookbook, you might want to know there are only 266 calories in a serving size - 1-1/2 cups.


6          ounces uncooked yolk-free fine noodle (I used half of a 12-ounce bag of medium noodles which measured 3 cups of dry noodles.)
1-1/2    cups (12 ounces) 1% small-curd cottage cheese
1            package (10 ounces) frozen mixed vegetables thawed and drained
1            cup cubed fully cooked lean ham
3/4       cup reduced-fat sour cream
1/4        cup fat-free milk
3           tablespoons grated Parmesan cheese
2           teaspoons flour
1            teaspoon dill weed or 1 tablespoon snipped fresh dill (I did omit.)
1/4        teaspoon salt

Cook noodles according to package directions; drain.

Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.

In a large mixing bowl, combine the rest of the ingredients.
(I stirred the sour cream and milk together and
then added cheese and
flour and salt.
I added the mixture to the cottage cheese, vegetables, and ham.
 And stirred the ingredients together.)

Add the noodles and
toss to coat making sure the ingredients are well distributed.

Spread in baking dish
cover and bake for 30 minutes.
Uncover, and bake 5 to 10 more minutes longer or until heated through. (I did bake it for 10 more minutes.)
Let stand for 5 minutes before serving.

Serves 6

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