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Ham and Egg Linguine Casserole

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Pillsbury Kitchens
Updated Jul 23, 2010
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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!

Ham and Egg Linguine Casserole

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Ingredients 10
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

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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