Asparagus-and-Ham Casserole

Asparagus-and-Ham Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (1-ounce) slice white bread

  • cups uncooked extra-broad egg noodles

  • cups (1½-inch) sliced asparagus

  • ¼

    cup all-purpose flour

  • ½

    teaspoon dried thyme

  • ¼

    teaspoon salt

  • teaspoon black pepper

  • 1

    cup whole milk

  • 1

    cup fat-free, less-sodium chicken broth

  • 1

    tablespoon butter

  • ¾

    cup finely chopped onion

  • 1

    tablespoon fresh lemon juice

  • cups (½-inch) cubed ham (about 8 ounces)

  • ¼

    cup chopped fresh flat-leaf parsley

  • 2

    tablespoons grated fresh Parmesan cheese


Preparation Preheat oven to 450°. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup. Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain. 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. Bake at 450° for 10 minutes or until filling is bubbly and topping is golden. Nutritional Information Amount per serving Calories 250 Caloriesfromfat 26 % Fat 7.1 g Satfat 3.4 g Monofat 2.4 g Polyfat 0.7 g Protein 16 g Carbohydrate 30.9 g Fiber 2.7 g Cholesterol 52 mg Iron 2.6 mg Sodium 835 mg Calcium 114 mg


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