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Ham Tetrazinni

1/4 c All-Purpose Flour
1 c Low-Salt Chicken Broth
1 c 2% Reduced Fat Milk
1/4 ts Black Pepper
1 tb Stick Margarine Or Butter
2 c Sliced Mushrooms
1/2 c Diced Green Bell Pepper
3 c Hot Cooked Wide Egg Noodles; (5 Oz Raw)
1 c Cubed Cooked Ham
1/3 c Grated Parmesan Cheese
1 tb Dry Sherry
1/3 c Dry Bread Crumbs

Preheat oven to 450 degrees. Place flour in a bowl; add broth, milk, and pepper. Stir the flour mixture well with a whisk. Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and bell pepper; saute 3 minutes. Add flour mixture. Cook 2 minutes or until thick and bubbly; stir constantly. Combine sauce, noodles, ham, cheese, and sherry in a 1 1/2-qt. casserole or 10-inch round au gratin dish; sprinkle with bread-crumbs. Bake at 450 degrees for 10 minutes or until bubbly.

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