Ham tetrazinni

5 Servings

Ingredients

Quantity Ingredient
¼ cup All-Purpose Flour
1 cup Low-Salt Chicken Broth
1 cup 2% Reduced Fat Milk
¼ teaspoon Black Pepper
1 tablespoon Stick Margarine Or Butter
2 cups Sliced Mushrooms
½ cup Diced Green Bell Pepper
3 cups Hot Cooked Wide Egg Noodles; (5 Oz Raw)
1 cup Cubed Cooked Ham
⅓ cup Grated Parmesan Cheese
1 tablespoon Dry Sherry
⅓ cup Dry Bread Crumbs

Directions

Preheat oven to 450 degrees. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture 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 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1½-qt. casserole or 10-inch round au gratin dish; sprinkle with bread-crumbs. Bake at 450 degrees for 10 minutes or until bubbly.

Recipe by: Cooking Light, J/F 98, pg. 163 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998

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