Recipe by Cooking Light magazine
"Bake this dish with a rich, sherry-Parmesan cheese cream sauce until the bread crumbs on top are bubbly and golden brown."
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low-salt chicken broth
2% reduced-fat milk
stick margarine or butter
diced green bell pepper
hot cooked wide egg noodles (about 5 ounces uncooked pasta)
cubed cooked ham
grated Parmesan cheese
mmhh...i just made this for dinner tonight and it was very good. I did make a few changes though because i didn't have a few of the ingredients. I eliminated the mushrooms and used celery and diced red bell pepper for the vegetables. I also used thin spaghetti instead of egg noodles. The only recommendation I would make would be to add some seasonings into the sauce for more flavor like basil or italian seasoning and some salt. The kids loved it (ages 2 and 3) and I served it with french green beans.
good but it did need some extra seasonings, perhaps Mrs. Dash. I used three-cheese Contadina brand bread crumbs.
This is a great dish! I've made it several times and each time it gets better.
My suggestions: I add a little bit of shredded cheddar and use thinner egg noodles. instead of the wide egg noodles. I also suggest letting it cook at a lower heat (approx 325*) for 40 minutes.
We really enjoyed this recipe,although we found that the leftovers extra liquid.I found that adding some cream resolved this issue. Will certainly have this again.JohnT
This recipe tastes amazingly rich for a light white sauce. Definitely didn't taste like a trimmed down recipe.
I'm sorry but I did not like this. My family thought it was ediable and each ate their helping but the leftovers will have to be tossed. I don't know what would make this better...spices in the sauce? Different type of cheese? I guess I'll still be on the lookout for a good ham tettrazzini. Thanks anyways.
Very tasty and easy to make. I'll make it again.
Didn't care for this very much. The family liked it but I didn't. Won't make it again.
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