Ham and Egg Linguine Casserole

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  • 20 min prep time
  • 1 hr 15 min total time
  • 10 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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