Recipe - Fettuccine-And-Ham Casserole

8 ounce Fettuccine, uncooked
Vegetable cooking spray
One half pound Diced lean lowersalt cooked
ham
1 cup 2% lowfat milk
1 cup Shredded reducedfat Swiss
cheese, (4 ounces)
One half cup 1% lowfat cottage cheese
6 tablespoon Grated fresh Parmesan cheese
One fourth teaspoon Pepper
1/8 teaspoon Ground nutmeg
8 Egg whites
4 Egg yolks

Break fettuccine in half. Cook according to package directions, omitting
salt and fat. Drain well; set aside.

Coat a nonstick skillet with cooking spray, and place over medium heat
until hot. Add ham; saute 5 minutes. Combine fettuccine, ham, and remaining
ingredients in a bowl; stir well. Spoon mixture into a shallow 2quart
casserole coated with cooking spray.

Cover with aluminum foil, and chill 8 hours. Bake, covered, at 350 deg for
45 minutes. Let stand, covered, for at least 15 minutes before serving.
Yield: 6 servings (serving size: 1 cup).

Per serving: 343 Calories; 9g Fat (25% calories from fat); 30g Protein; 33g
Carbohydrate; 174mg Cholesterol; 860mg Sodium

Recipe by: Cooking Light, Nov/Dec 1993, page 140

Posted to MCRecipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.