Post by chief_cook2 on Nov 5, 2002 19:55:44 GMT -6
Makes 4 servings
Crowned with crumbled crisp bacon and smothered in a rich Swiss cheese sauce, this fabulous casserole is the perfect way to get 50% of the RDA for calcium.
Ingredients
1 cup frozen green peas
10 ounces uncooked medium shell pasta
2-1/2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
3 ounces sliced reduced-fat Swiss cheese
4 slices reduced-sodium bacon, crisp-cooked and crumbled
1 tablespoon grated Parmesan cheese
Preheat oven to 325°F. Spray 12X8-inch baking pan with nonstick cooking spray; set aside. Place peas in colander. Cook pasta according to package directions, omitting salt. Drain over peas in colander; set aside.
Meanwhile, whisk together milk, flour, mustard, salt and pepper in large skillet. Cook over medium heat, stirring constantly, 5 minutes or until thickened. Remove from heat; add Swiss cheese and whisk until smooth.
Place peas and pasta in bottom of prepared pan. Pour sauce evenly over pasta and peas; top with crumbled bacon. Bake 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.