Fettuccine and Ham Casserole

Fettuccine-and-Ham Casserole

Serves 6
Recipe By:  Cooking Light, Nov/Dec 1993, page 140

8 ounces fettuccine -- uncooked
Vegetable cooking spray
1/2 pound diced lean lower-salt cooked ham
1 cup 2% low-fat milk
1 cup shredded reduced-fat Swiss cheese -- (4 ounces)
1/2 cup 1% low-fat cottage cheese
6 tablespoons grated fresh Parmesan cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
8 egg whites
4 egg yolks

Break fettuccine in half. Cook according to package directions, 
omitting salt and fat. Drain well; set aside.

Coat a nonstick skillet with cooking spray, and place over medium heat  until hot. Add ham; saute 5 minutes. Combine fettuccine, ham, and  remaining ingredients in a bowl; stir well. Spoon mixture into a  shallow 2-quart casserole coated with cooking spray.  Cover with aluminum foil, and chill 8 hours.

Bake, covered, at 350 deg for 45 minutes. Let stand, covered, for at least 15 minutes before  serving.

Yield: 6 servings (serving size: 1 cup).