| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Cooking lig, From hard c |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-Purpose Flour |
| 1 |
c |
Low-Salt Chicken Broth |
| 1 |
c |
2% Reduced Fat Milk |
| 1/4 |
ts |
Black Pepper |
| 1 |
tb |
Stick Margarine Or Butter |
| 2 |
c |
Sliced Mushrooms |
| 1/2 |
c |
Diced Green Bell Pepper |
| 3 |
c |
Hot Cooked Wide Egg Noodles; (5 Oz Raw) |
| 1 |
c |
Cubed Cooked Ham |
| 1/3 |
c |
Grated Parmesan Cheese |
| 1 |
tb |
Dry Sherry |
| 1/3 |
c |
Dry Bread Crumbs |
INSTRUCTIONS
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 1 1/2-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@swbell.net> on Mar
02, 1998
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