Asparagus-And-Ham Casserole (Cooking Light) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
From cooking light. I never know how to use aspargus. This is a good way. Each serving is abuot 250 calories A serving is 1 cup Ingredients:
1 slice white bread (1-ounce) |
3 3/4 cups uncooked extra-wide egg noodles |
2 1/2 cups sliced asparagus (1 1/2-inch) |
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 reduced-sodium fat-free chicken broth |
1 tablespoon butter |
3/4 cup finely chopped onion |
1 tablespoon fresh lemon juice |
1 1/2 cups cubed ham (1/2-inch) |
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.
|
|