Cottage cheese is the secret to this creamy pasta casserole that has lots of colorful frozen veggies and ham. Add a green salad and fruit for dessert for a complete meal. —Ruth Hastings of Louisville, Illinois. From Light and Tasty Magazine
INGREDIENTS
* 6 ounces uncooked yolk-free fine 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 teaspoon all-purpose flour * 1 teaspoon dill weed or 1 tablespoon snipped fresh dill * 1/4 teaspoon salt
SERVINGS 4 CATEGORY Main Dish METHOD Baked PREP 15 min. COOK 35 min. TOTAL 50 min.
DIRECTIONS
Cook noodles according to package directions; drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before serving. Yield: 4 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1-1/2 cups) equals 266 calories, 5 g fat (3 g saturated fat), 21 mg cholesterol, 702 mg sodium, 32 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!