Ok, this was pretty yummy. Not very diabetic friendly, but yummy. FWIW, the rule of thumb if you are diabetic and want casserole is to limit your serving to 1 cup and have some salad on the side. I detest lots of added vegetables to casseroles. I think it's a texture thing.
This recipe was submitted to Taste of Home by Ruth Hasting of Louisville, IL and is featured in one of their cookbooks (add title here). The recipe, as it appears in the book uses low-fat this and that and I don't do that (most low fat stuff replace fat with sugar - worse for diabetics). For mixed vegetables, I used peas and carrots. I just avoid combos that include green beans because they need to cook longer than the vegetables they are dumped in with and that result just doesn't work for me. If you want a really strong ham flavor, quickly pan fry the ham after it is cubed.
Ham and Noodle Casserole
6 ounces uncooked yolk-free fine noodles
1 1/2 cups (12 oz) small curd cottage cheese
1 package (10 oz) frozen mixed vegetables, thawed and drained
1 cup cubed fully cooked ham
3/4 cup sour cream
1/4 cup milk
3 tablespoons grated Parmesian cheese
2 teaspoons all-purpose flour
1 tsp dill weed or 1 tbsp snipped fresh dill
1/4 tsp salt
Cook noodles according to package directions, drain. In large bowl, combine remaining ingredients. Add noodles and toss to coat. Transfer to a 2 quart casserole dish coated with cooking spray.
Cover and bake at 350F for 30 minutes. Uncover; bake for 5-10 miutes until heated thoroughly. Let stand for 5 minutes before serving. Yield 4 servings.
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