Ham And Cheese Casserole

We gather together on the first rather than the seventh day of the week because redemption is even a greater work than creation and more worthy of commemoration and because the rest which followed creation is far outdone by the rest which ensues upon the completion of redemption. Like the Apostles, we meet on the first day of the week and hope that Jesus may stand in our midst and say, “Peace be unto you.” Our Lord has lifted the Sabbath from the old and rusty hinges where on the law had placed it long before and set it on the new golden hinges which His love has fashioned. He has placed our rest day not at the end of a week of toil but at the beginning of the rest which remains for the people of God. Every first day of the week we should meditate on the rising of our Lord and seek to enter into the fellowship with Him in His risen life.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains		Casseroles, Low-fat, Pork/ham, Tnt (may)	4	Servings

INGREDIENTS

3	T	All-purpose flour
1 1/2	c	One 12-oz can evaporated
		skim milk
1/8	t	Black pepper
1/2	t	Garlic salt, I added
3/4	c	3 ounces shredded Kraft
		reduced-fat Cheddar
		cheese
1 1/2	c	Hot cooked noodles, rinsed
		and drained
1	c	one 8-oz can cut green
		beans rinsed and drained
1	c	6-oz diced fat-free ham
		or any extra-lean ham

INSTRUCTIONS

1998    
Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with
butter-flavored cooking spray. In a covered jar, combine flour,
evaporated skim milk, black pepper, and optional garlic salt. Stir in
Cheddar cheese. Cook over medium heat until sauce thickens, stirring
constantly. Add noodles, green beans, and ham. Mix well to combine.
Spoon mixture into prepared baking dish. Bake for 20 minutes. Place
baking dish on a wire rack and let set for 5 minutes. Divide into 4
servings.  Nutritional info: One serving = 290 calories, 6 gm fat (18.6
CFF), 24  gm protein, 35 gm carbohydrate, 654 mg sodium, 443 mg
calcium, 2 gm  fiber. Diabetic exchanges: 1-1/2 meat, 1-1/2 starch, 1
skim milk, 1/2  vegetable.  Source: JoAnna M. Lund, _Grandma's Comfort
Food - Made Healthy_; 1998.  Submitted by Mary Ann Young to Eat-lf list
on 03/10/98. Posted to  EAT-LF Digest by HONEYBABE@prodigy.net (Mary
Ann Young) on Mar 10,

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