Asparagus-and-Ham Casserole

By johnwhorfin

Ingredients

• 1 (1-ounce) slice white bread
• 3 3/4 cups uncooked extra-broad egg noodles
• 2 1/2 cups (1 1/2-inch) sliced asparagus
• 1 /4 cup all-purpose flour
• 1 /2 teaspoon dried thyme
• 1 /4 teaspoon salt
• 1 /8 teaspoon black pepper
• 1 cup whole milk
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon butter
• 3 /4 cup finely chopped onion
• 1 tablespoon fresh lemon juice
• 1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
• 1 /4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated fresh Parmesan cheese
• Nutritional Information
• Calories 250
• Caloriesfromfat 26%
• Fat 7.1g
• Satfat 3.4g
• Monofat 2.4g
• Polyfat 0.7g
• Protein 16g
• Carbohydrate 30.9g
• Fiber 2.7g
• Cholesterol 52mg
• Iron 2.6mg
• Sodium 835mg
• Calcium 114mg

Details

Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Step 3

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Step 4

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Step 5

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.