We found this recipe in the Taste of Home Casseroles booklet. We don't make it very often because it's so rich with the sour cream and cheese, but it's soooo tasty! And it looks amazing when you pull it out of the oven, all golden and bubbly.
8 ounces uncooked linguine, broken in half
2 cups cubed fully cooked ham
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
2 1/2 cups (10 ounces) shredded swiss cheese, divided
1 cup (8 ounces) sour cream
1 medium onion, chopped
1/2 cup finely chopped green pepper
2 tablespoons butter, melted
1. Cook linguine according to package directions; drain. Meanwhile, in a large bowl, combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta, toss to coat.
2. Transfer to a greased 13x9x2 inch baking dish. cover and bake at 350* for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted.
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