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Fettuccine-And-Ham Casserole

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  • 8 oz Fettuccine, uncooked
  • Vegetable cooking spray
  • 1/2 lb Diced lean lower-salt cooked ham
  • 1 c 2% low-fat milk
  • 1 c Shredded reduced-fat Swiss cheese, (4 ounces)
  • 1/2 c 1% low-fat cottage cheese
  • 6 tb Grated fresh Parmesan cheese
  • 1/4 ts Pepper
  • 1/8 ts Ground nutmeg
  • 8 Egg whites
  • 4 Egg yolks


Break fettuccine in half. Cook according to package directions, omitting salt and fat. Drain well; set aside.
Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add ham; saute 5 minutes. Combine fettuccine, ham, and remaining ingredients in a bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.
Cover with aluminum foil, and chill 8 hours. Bake, covered, at 350 deg for 45 minutes. Let stand, covered, for at least 15 minutes before serving. Yield: 6 servings (serving size: 1 cup).
Per serving: 343 Calories; 9g Fat (25% calories from fat); 30g Protein; 33g Carbohydrate; 174mg Cholesterol; 860mg Sodium
Recipe by: Cooking Light, Nov/Dec 1993, page 140
Posted to MC-Recipe Digest V1 #413 by on Jan 28, 1997.