1\/4 C. all-purpose flour
\n1 C. low-salt chicken broth
\n1 C. 2% reduced-fat milk
\n1\/4 tsp. black pepper
\n1 T. stick margarine or butter
\n2 C. sliced mushrooms
\n1\/2 C. diced green bell pepper
\n3 C. hot cooked wide egg noodles (about 5 oz. uncooked pasta)
\n1 C. lean cubed cooked ham
\n1\/3 C. grated Parmesan cheese
\n1 T. dry sherry
\n1\/3 C. dry breadcrumbs<\/p>\n
Preheat oven to 450. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk. Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; saut\u00e9 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1-1\/2-quart casserole or 10-inch round gratin dish; sprinkle with breadcrumbs. Bake at 450; for 10 minutes or until bubbly.<\/p>\n
Yield: 5 servings
\nServing size: 1 C.<\/p>\n
Calories: 293
\nFat: 9.3g
\nFiber: 1.9g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 C. all-purpose flour 1 C. low-salt chicken broth 1 C. 2% reduced-fat milk 1\/4 tsp. black pepper 1 T. stick margarine or butter 2 C. sliced mushrooms 1\/2 C. diced green bell pepper 3 C. hot cooked wide egg noodles (about 5 oz. uncooked pasta) 1 C. lean cubed cooked ham 1\/3 C. grated Parmesan cheese 1 T. dry sherry 1\/3 C. dry breadcrumbs Preheat oven to 450. Place flour in a bowl; add broth, milk, and pepper. Stir…<\/p>\n