Ingredients:
6 ounces broad egg noodles
4 1/2 teaspoons flour
1 teaspoon dry mustard
1/4 teaspoon dried sage, crumbled
1/8 teaspoon ground nutmeg
black pepper
1 1/2 cups skim milk
6 ounces reduced-sodium ham, cubed
1 (10 ounce) packages frozen peas, thawed and drained
1 1/2 tablespoons soft white breadcrumbs ( 1 slice without crust)
1 tablespoon soft-tub margarine
Directions:
Heat oven to 350 degrees.
Cook noodles according to package directions, omitting salt.
Meanwhile, in medium-sized bowl, combine flour, mustard, sage, nutmeg and pepper; slowly whisk in milk and set aside.
When noodles are done, drain and combine with ham and peas; add milk mixture and stir well.
Spoon into ungreased shallow 1 1/2-quart casserole; sprinkle with bread crumbs and dot with margarine.
Cover with aluminum foil and bake for 10 minutes.
Remove foil and bake 10 minutes longer or until bubbly and lightly browned.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.