2010 Ham & Asparagus Casserole

By boandozzy

1-1/2 cups equals 343 calories, 8 g fat (3 g saturated fat), 27 mg cholesterol, 946 mg sodium, 50 g carbohydrate, 7 g fiber, 22 g protein. Originally published as Ham & Asparagus Casserole in Healthy Cooking June/July 2009, p47

Ingredients

• 3-3/4 cups uncooked yolk-free whole wheat noodles
• 2-1/2 cups cut fresh asparagus (1-inch pieces)
• 1 medium onion, chopped
• 1 tablespoon reduced-fat butter
• 1/4 cup King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 cup fat-free milk
• 1 cup reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 1-1/2 cups cubed fully cooked lean ham
• 1/4 cup minced fresh parsley
• 1/3 cup french-fried onions
• 2 tablespoons shredded Parmesan cheese

Details

Servings 4
Preparation time 25mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.

In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice.

Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese.

Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.
Yield: 4 servings.