Linguine Casserole


8 oz uncooked multi grain linguine, broke in half
2 c. cubed fully cooked lean ham
1 3/4 c. shredded Swiss Cheese, divided
1 can (10 3/4oz.) reduced-fat reduced sodium condensed cream of mushroom soup, undiluted
1 c. (8 oz.) reduced-fat sour cream
1 medium onion, chopped
1 small green pepper, finely chopped

1. Cook linguine (I used a whole grain pasta so it's really dark in the pictures! You can always use normal pasta also) according to package directions. Meanwhile, in a bowl, combine the ham, 1 1/2 c. cheese, soup, sour cream, onion and green pepper (I skipped the green pepper). I also used a garlic Italian seasoning from Tastefully Simple which added to it. Since I'm sure not a lot of people have this I would just through a little garlic in it! Drain pasta; add to ham mixture and stir to coat.
2. Transfer to a 13 in x 9 in baking dish coated with cooking spray. Cover and bake at 350 degrees for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until cheese is melted.