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Ham and Egg Linguine Casserole

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  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 10
  • Servings 4
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Add something hearty to your family's Italian cuisine night! Top your ham and pasta casserole with Progresso® Bread Crumbs - a dish that's ready in 1 hour 15 minutes!
By Pillsbury Kitchens
Updated Jul 23, 2010
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Ingredients

Casserole

  • 2 eggs
  • 1 (9-oz.) pkg. refrigerated linguine
  • 1 (10 3/4-oz.) can condensed cream of celery soup
  • 1 cup chicken broth
  • 1 1/2 cups thin cooked ham strips
  • 1 cup thin zucchini strips
  • 1 (2-oz.) jar sliced pimientos, drained
  • 1/4 teaspoon dried thyme leaves

Topping

  • 2 oz. (1/2 cup) shredded Swiss cheese
  • 1/4 cup Progresso™ Plain Bread Crumbs

Steps

  • 1
    Place eggs in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; coarsely chop.
  • 2
    Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. Place uncooked linguine in colander. Rinse with hot water for about 15 seconds.
  • 3
    In large bowl, combine soup and broth; blend well. Add linguine, ham, zucchini, pimientos and thyme; mix well. Pour into sprayed baking dish. Bake at 350°F. for 30 to 35 minutes or until bubbly.
  • 4
    Remove baking dish from oven; stir in chopped eggs. In small bowl, combine cheese and bread crumbs; sprinkle evenly over casserole. Return to oven; bake an additional 15 to 20 minutes or until cheese is melted and crumbs are golden brown.

Tips from the Pillsbury Kitchens

  • tip 1
    Instead of cooking the eggs for this recipe, look for hard-cooked eggs in the supermarket deli or near the eggs in the dairy department. Pre-cooked eggs are handy for quick-prep dishes like this casserole. Just peel and chop them and they’re ready for the recipe.
  • tip 2
    To reduce the sodium in each serving of this casserole by about 330 milligrams, use reduced-sodium soup and broth.
  • tip 3
    To make this casserole easier to serve, use kitchen scissors to cut the linguine into thirds before rinsing it with hot water.

Nutrition Information

440 Calories, 15g Total Fat, 28g Protein, 48g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
440
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
5g
25%
Cholesterol
200mg
67%
Sodium
1660mg
69%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
3g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 1/2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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