Asparagus-and-Ham Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This speedy Asparagus-and-Ham Casserole is pure comfort food and needs only 10 minutes to bake. That's because most of the prep work (cooking pasta and making a light cream sauce) is done on the stovetop. Simply bake to brown the breadcrumbs and make the filling bubbly. Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. 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 |
Directions:
1. Preheat oven to 450°.
2. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
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.
5. Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
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