6 oz. cooked yolk-free fine noodles
1 1/2 c. (12 oz) 1% small curd cottage cheese
1 pkg. (10 oz) frozen mixed vegetables, thawed and drained
1 c. cubed fully cooked lean ham
3/4 c. reduced-fat sour cream
1/4 c. fat-free milk
3 tbsp. grated Parmesan cheese
2 tsp. all purpose flour
1 tsp. dill weed or 1 tbsp snipped fresh dill
1/4 tsp. salt

Cook noodles according to package directions, drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat. Transfer to a 2 qt. baking dish coated with nonstick cooking spray. Cover and bake 350 for 30 minutes. Uncover; bake 5 - 10 minutes longer or until heated through.

Let stand for 5 minutes before serving.

Yield: 4 servings.