This is the ideal dish for the busy weeknights when you don’t have time to make up anything else. It’s super filling and really easy to put together. My entire family really likes this dish every time I make it. I like it because it’s simple, affordable, and there aren’t a ton of dishes to do after everyone’s done eating! We have this all the time on our dinner table. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“I’ve been trying to eat a little healthier and this is a “lightened” up version. We definitely thought it was good!!”
You can enjoy this healthier version, or you can use the full fat products if you wish Either way, it’s a tasty casserole!
Ingredients
8 oz uncooked linguine, broke in half
3 cloves garlic, crushed
2 c. cubed fully cooked lean ham
1 3/4 c. shredded Kraft Swiss Cheese, divided
1 can (10 3/4oz.) reduced-fat reduced sodium Campbell’s condensed cream of mushroom soup, undiluted
1 c. (8 oz.) Daisy reduced-fat sour cream
1 medium onion, chopped
Instructions
Cook linguine according to package directions.
2. Meanwhile, in a bowl, combine the ham, 1 1/2 c. cheese, soup, sour cream, garlic and onion. Drain pasta; add to ham mixture and stir to coat.
3. Transfer to a 13 in x 9 in baking dish coated with cooking spray. Cover and bake at 350 degrees for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.
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Quick Tip: Full flavor sour cream and soup can be used if you prefer.
Thanks again to Julie’s Eats & Treats for this super tasty recipe!
