Bitsys Kitchen. Broccoli, Mushroom and Ham Casserole

Broccoli, Mushroom & Ham Casserole
No stick cooking spray 2 cups (4 oz.) dry pasta tubes, cooked per pkg. directions, drain and rinse 1 small yellow onion, finely chopped 1/2 cup finely sliced green onions 1 to 2 cloves garlic, crushed 7 to 8 broccoli florets, cut in half 1/2 small red bell pepper, cut into julienne strips	1 cup finely sliced mushrooms 1 cup coarsely chopped, cooked ham 1 cup nonfat milk 4 tsp. flour 1 to 2 tsp. minced fresh marjoram leaves 2 to 3 sprigs fresh thyme, crushed 3 Tbsp. grated low fat Monterey Jack Salt and freshly ground pepper

Heat a large, nonstick skillet over medium high heat. Sauté the yellow and green onions, garlic, broccoli, bell pepper, mushrooms, and ham until the broccoli is crisp tender; stir frequently. Combine the milk, flour, marjoram, and thyme in a small bowl; mix well. Add the milk mixture to the skillet; stir constantly until the sauce thickens. Spray a casserole with the cooking spray so that the ingredients will not stick to the bottom. Place the cooked pasta in the casserole. Spread the ham mixture over the pasta. Sprinkle the cheese over the casserole. Salt and pepper according to individual taste. Bake the casserole uncovered in a preheated oven at 350°F for 15 minutes. Serve the hot dish immediately.
Serves 4

Per Serving:
Calories 285, Protein 23g, Fat 0g, Carbohydrate 31g, Sodium 141mg, Cholesterol 50 mg.