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.