Pillsbury Recommends:

Ham and Egg Linguine Casserole

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

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 July 23, 2010

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.

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.
To reduce the sodium in each serving of this casserole by about 330 milligrams, use reduced-sodium soup and broth.
To make this casserole easier to serve, use kitchen scissors to cut the linguine into thirds before rinsing it with hot water.