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Makeover Linguine with Ham & Swiss Cheese

 Makeover Linguine with Ham & Swiss Cheese
This rich linguine casserole recipe eliminates nearly half the saturated fat from the original—but keeps the creamy texture and distinctive Swiss cheese flavor. —Mike Tchou, Pepper Pike, Ohio
8 ServingsPrep: 15 min. Bake: 45 min.


  • 8 ounces uncooked whole wheat linguine, broken in half
  • 2 cups cubed fully cooked lean ham
  • 1-3/4 cups (7 ounces) shredded Swiss cheese, divided
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 medium onion, chopped
  • 1 small green pepper, finely chopped


  • Cook linguine according to package directions. Meanwhile, in a large
  • bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion
  • and green pepper. Drain pasta; add to ham mixture and stir to coat.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Cover and bake at 350° for 35 minutes. Uncover; sprinkle with
  • remaining cheese. Bake 10-15 minutes longer or until cheese is
  • melted. Yield: 8 servings.
Nutritional Facts: 1 cup equals 293 calories, 12 g fat (7 g saturated fat), 47 mg cholesterol, 665 mg sodium, 29 g carbohydrate, 4 g fiber,

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Makeover Linguine with Ham & Swiss Cheese (continued)

Nutritional Facts: 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.