The Pioneer Woman Tasty Kitchen
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Linguine Casseole

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Level: Easy

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Description

The perfect recipe to use up leftover ham. It’s easy and comes together quickly, which is always nice! Plus it’s “healthified” so you won’t have to feel guilty eating it!

Ingredients

  • 8 ounces, weight Multi Grain Linguine, Broken In Half
  • 2 cups Fully Cooked Lean Ham, Cubed
  • 1-¾ 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

Preparation

1. Cook linguine (I used a whole grain pasta so it’s 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 I’m 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 350ºF for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.

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