Ingredients
- 8 ounces
- weight Multi Grain Linguine
- Broken In Half
- 2 cups Fully Cooked Lean Ham
- Cubed
- 1- 3/4 cup Shredded Swiss Cheese
- Divided
- 1 can (10.75 Oz. Can) Reduced-Fat Condensed Cream Of Mushroom Soup
- Undiluted
- 1 cup Reduced Fat Sour Cream
- 1 whole Onion
- Chopped
- 1 whole Green Pepper
- Finely Chopped
Instructions
- 1.
- Cook linguine (I used a whole grain pasta so its really dark in the pictures!
- You can always use normal pasta also) according to package directions.
- Meanwhile, in a bowl, combine the ham, 1 1/2 cups cheese, soup, sour cream, onion and green pepper (I skipped the green pepper).
- I also used a garlic Italian seasoning from Tastefully Simple which I added to it.
- Since Im sure not a lot of people have this I would just throw a little garlic in it!
- Drain pasta; add to the ham mixture and stir to coat.
- 2.
- Transfer to a 13 in x 9 inch baking dish coated with cooking spray.
- Cover and bake at 350 degrees F for 35 minutes.
- Uncover; sprinkle with remaining cheese.
- Bake 10-15 minutes longer or until cheese is melted.
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