Ham & Asparagus Casserole
"I love to try out new recipes on my family. I'm always looking for ways to incorporate some of my favorite vegetables in with my main dishes, and this one was a success!" Rachel Kowasic - Connellsville, PA
Ingredients
- 3-3/4 cups uncooked yolk-free whole wheat noodles
- 2-1/2 cups cut fresh asparagus (1-inch pieces)
- 1 medium onion, chopped
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 cup fat-free milk
- 1 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1-1/2 cups cubed fully cooked ham
- 1/4 cup minced fresh parsley
- 1/3 cup french-fried onions
- 2 tablespoons shredded Parmesan cheese
Directions
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1Cook noodles according to package directions. Preheat oven to 350°. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook until crisp-tender, 3-5 minutes. Drain and set aside.
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2In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in lemon juice.
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3Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese.
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4Cover and bake until bubbly, 20 minutes. Uncover and bake until golden brown, 5-10 minutes longer.
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