Ingredients
1 1/3 cup whole wheat elbow macaroni (or 3 cups cooked)
1 (12 oz. can) each low-fat evaporated milk
1/4 cup water
1 tablespoon cornstarch
1 tablespoon Inspirations Northwoods Garlic Pepper dry rub
1/4 teaspoon Inspirations Fleur de Sel sea salt, or to taste
3 tablespoons Inspirations French Dijon Simmer sauce
1/2 cup light sour cream
1/4 cup Parmesan cheese, grated
2 cups chopped cooked ham (1-inch pieces), about 10 oz.
1 tablespoon Inspirations Garlic Dipping oil, divided
3 tablespoons bread crumbs
1 each shallot, finely chopped
1 (8 oz.) pkg sliced mushrooms
1 1/2 lbs. asparagus, ends trimmed, cut into 1-inch pieces
Description
Fresh Magazine March, April 2010
Hannaford Supermarkets
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