Asparagus and Ham Casserole



Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one.

INGREDIENTS

1 (1-oz) 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 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

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 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; sauté 4 minutes. add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat and stir in juice.

Combine 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.

Yield: 6 servings (1 cup)

Source: Cooking Light, May 2001

NOTES:
March 2012 Made for Johnny & Alexandria
March 2013 Easter ham leftovers

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