Ham Tetrazzini recipe

5 servings

1/4 cup all-purpose flour

1 cup low-salt chicken broth

1 cup 2% reduced-fat milk

1/4 teaspoon black pepper

1 tablespoon stick margarine or butter

2 cups sliced mushrooms

1/2 cup diced green bell pepper

3 cups hot cooked wide egg noodles (about 5 ounces uncooked pasta)

1 cup cubed cooked ham

1/3 cup grated Parmesan cheese

1 tablespoon dry sherry

1/3 cup dry breadcrumbs

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 11/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs.

Bake at 450 degrees for 10 minutes or until bubbly.