Tuesday, July 13, 2010

Creamy Ham Casserole

I am always interested in a good freezable meal. This casserole is not only yummy, but it is lower in fat than your typical casserole. My friend Erika made it for our bible study the other night and no one could believe it was reduced fat. I just had to share!

Creamy Ham Casserole
from Cooking Light magazine

  • 4 ½ cups uncooked medium egg noodles (I use no-yolks)
  • 2 quarts boiling water
  • 2 cups broccoli florets
  • 1 cup skim milk
  • 1 (10 ¾ ounce) can condensed, reduced fat, reduced sodium cream of mushroom soup, undiluted
  • 2 cups (8 oz.) reduced fat shredded Cheddar cheese, divided
  • 1 (6 oz.) tub light cream cheese with chives and onion, softened
  • 2 cups chopped lean ham
  • 1 cup chopped carrot
  • cooking spray
  • 1 cup fat free herb flavored croutons, crushed


  1. Preheat oven to 350.
  2. Cook noodles in 2 quarts boiling water for 2 minutes.
  3. Add broccoli and cook 3 minutes. Drain
  4. Combine milk, soup, 1 cup Cheddar cheese, and cream cheese in a large bowl and stir well with a whisk.
  5. Add noodles mixture, ham, and carrot and stir well.
  6. Divide noodle mixture evenly between 2, 8 inch, square baking dishes coated with cooking spray.
  7. Combine remaining 1 cup Cheddar cheese and crouton crumbs; toss well.
  8. Sprinkle crumb mixture evenly over casseroles.
  9. Wrap unbaked casseroles with heavy- duty foil.
  10. Place frozen casseroles on a baking sheet.
  11. Bake, covered at 350 for 1 hour.
  12. Uncover and bake an additional 15 minutes.

*You can freeze up to 3 months!

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