easy linguine (or fettucine) casserole

8 oz. uncooked multigrain linguine, broken in half (or fettucine)

2 cups cubed fully cooked lean ham

1-3/4 cups (7 oz.) shredded Swiss cheese, divided

1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

1 cup (8 oz.) reduced-fat sour cream

1 medium onion, chopped

1 small green pepper, finely chopped

Cook pasta according to package directions.  Meanwhile, in a bowl, combine the ham, 1-1/2 cups cheese, soup, sour cream, onion and green pepper.  Drain pasta;  add to ham mixture and stir to coat.  

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.  Cover and bake at 350 degrees for 35 minutes.  Uncover;  sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted.

(recipe from healthy cooking tasteofhome magazine)