Here’s a quick, easy-to-throw-together kind of meal for a weeknight.  It’s an all-in-one meal that includes your protein, carbohydrate, and veggies all in one dish.  We liked the change-up in using ham for dinner.  I just bought the cubed, lean ham found in the meat section at the grocery store, but this would make SUCH a great use of leftover ham (like maybe after Easter).  The sauce is made primarily from cottage cheese which is genius because it takes on the flavors of everything else AND contributes to some great creaminess.  And, nobody would EVER guess that you even used cottage cheese for the sauce.  Fabulous if you ask me!  I also love the use of dill here because it really makes the casserole taste light and fresh.

I used yolk-free, wheat noodles.  For those of you wondering exactly what I used, I used the brand Ronzini Healthy Harvest which I found on the pasta isle at my local grocery store.  Also, you can use whatever variety of mixed veggies that you prefer.

We enjoyed this casserole and it will definitely make another appearance soon (I’m sure it’ll be right after Easter as we use up our holiday ham leftovers).

Ham and Noodle Casserole
Adapted from Taste of Homes “Everyday Light Meals”

4 ounces uncooked wheat yolk-free noodles
1 1/2 cups low fat cottage cheese
1 package (10-oz.) frozen mixed vegetables, thawed and drained
8 ounces full cooked lean ham, cubed
3/4 cup light sour cream
1/4 cup milk (1%)
3 tablespoons grated Parmesan cheese
2 teaspoons all-purpose flour
1 teaspoon dried dill weed (or 1 tablespoon snipped fresh dill)
1/4 teaspoon salt

Cook noodles according to package directions; drain.  In the bowl of a food processor, combine the remaining ingredients.  Process until fairly smooth.  (If you don’t have a food processor, you can use a blender.  Or, you can skip this step altogether.  The casserole will still turn out well, the sauce just won’t be quite as creamy.)  Add cottage cheese sauce to noodles and toss to coat.  Transfer to a 2-qaurt baking dish coated with nonstick cooking spray.

Cover and bake at 350 degrees for 30 to 40 minutes.  Uncover; bake 5-10 minutes longer or until heated through.  Let stand for 5 minutes before serving.

Serves 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories:  284.8
Protein:  19.3g
Carbs:  39.5g
Fat:  7.6g (4.9g = Sat.)
Fiber:  5.9g
Sugars:  6.8g