Linguine Casseole

• 8 ounces, weight Multi Grain Linguine, Broken In Half
• 2 cups Fully Cooked Lean Ham, Cubed
• 1- 3/4 cup Shredded Swiss Cheese, Divided
• 1 can (10.75 Oz. Can) Reduced-Fat Condensed Cream Of Mushroom Soup, Undiluted
• 1 cup Reduced Fat Sour Cream
• 1 whole Onion, Chopped
• 1 whole Green Pepper, Finely Chopped

1. 1.
2. Cook linguine (I used a whole grain pasta so its really dark in the pictures!
3. You can always use normal pasta also) according to package directions.
4. Meanwhile, in a bowl, combine the ham, 1 1/2 cups cheese, soup, sour cream, onion and green pepper (I skipped the green pepper).
5. I also used a garlic Italian seasoning from Tastefully Simple which I added to it.
6. Since Im sure not a lot of people have this I would just throw a little garlic in it!
7. Drain pasta; add to the ham mixture and stir to coat.
8. 2.
9. Transfer to a 13 in x 9 inch baking dish coated with cooking spray.
10. Cover and bake at 350 degrees F for 35 minutes.
11. Uncover; sprinkle with remaining cheese.
12. Bake 10-15 minutes longer or until cheese is melted.

linguine, ham, swiss cheese, cream of mushroom soup, cream, onion, green pepper

Taken from tastykitchen.com/recipes/main-courses/linguine-casseole/ (may not work)