Monday, January 2, 2012

Ham Tetrazzini

I frequently like to make my favorite Chicken Tetrazzini for dinner, but when I saw this simpler version of a tetrazzini made with ham, I had to try it.  This tasty dish was simple to put together and had the tetrazzini flavor I was looking for.  

If your looking for a simple pasta dish for dinner that has great flavor, then here it is.  Follow along and I'll show you how to put this dish together:

Ham Tetrazzini
*Recipe from Cooking Light
*Makes 6 servings
5 ounces uncooked wide egg noodles
1/4 cup all-purpose flour
1 cup fat-free, less-sodium chicken broth (or 1 cup water plus 1 teaspoon chicken bouillon)
1 cup 2% (or any low-fat) milk
1/4 teaspoon black pepper
1 tablespoon margarine or butter
1 (8-ounce) package pre-sliced mushrooms
1/2 cup diced green bell pepper
1 cup cubed cooked ham (I used strips)
1/3 cup grated Parmesan cheese
1 tablespoon dry sherry
Cooking spray
1/3 cup dry breadcrumbs (I used less than 1/3 cup)

Preheat oven to 450 degrees.  Bring 2 quarts of water to a rolling boil.  Add pasta; cook 5 minutes or until "al dente."  Drain.
Place flour in a bowl.  Add 1 cup broth, milk, and the black pepper; stir well with a whisk.
Melt margarine in a nonstick skillet over medium-high heat.  Add mushrooms and bell pepper; saute 3 minutes. 
Add flour mixture.  Cook 4 minutes or until thick and bubbly, stirring constantly.
Stir in the Parmesan cheese.
And stir in the sherry.
Combine noodles, ham and sauce.
Pour mixture into a 1 1/2 quart casserole or 10-inch round gratin dish coated with cooking spray; sprinkle with bread crumbs.  
Bake at 450 degrees for 10 minutes or until bubbly.
Be sure to also try out this tasty, more traditional Chicken Tetrazzini!

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