Creamy Ham and Noodle Casserole

• 220 g spinach linguine, uncooked
• 1 Tbsp. non-hydrogenated margarine
• 1 stalk celery, chopped
• 1/2 cup chopped onions
• 1/2 cup chopped green peppers
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
• 1 cup milk
• 300 g deli smoked ham, chopped
• 1/2 cup Kraft 100% Parmesan Grated Cheese, divided

1. Heat oven to 350F.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, melt margarine in large skillet on medium heat.
4. Add vegetables; cook and stir 3 to 5 min.
5. or until softened.
6. Add cream cheese and milk; cook on low heat 3 to 5 min.
7. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
8. Add ham and 1/4 cup Parmesan; mix well.
9. Drain pasta.
10. Add to sauce; stir to evenly coat.
11. Spoon into 1.5-L casserole dish sprayed with cooking spray; sprinkle with remaining Parmesan.
12. Bake 15 to 20 min.
13. or until heated through.

spinach linguine, nonhydrogenated margarine, celery, onions, green peppers, cream cheese, milk, deli smoked ham

Taken from www.kraftrecipes.com/recipes/creamy-ham-noodle-casserole-178577.aspx (may not work)