Asparagus-and-Ham Casserole

Asparagus-and-Ham Casserole
Photo by Randy Mayor

Ingredients

  • 2 ½ cups (1 1/2-inch) sliced asparagus
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ teaspoon salt
  • ¾ cup finely chopped onion
  • 3 ¾ cups uncooked extra-broad egg noodles
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 ½ cups (1/2-inch) cubed ham (about 8 ounces)
  • + 8 more ingredients
    • ¼ cup all-purpose flour
    • 1/8 teaspoon black pepper
    • 1 tablespoon butter
    • 1 (1-ounce) slice white bread
    • 1 tablespoon fresh lemon juice
    • 1 cup fat-free, less-sodium chicken broth
    • 1 cup whole milk
    • ½ teaspoon dried thyme

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. Pl...

View full recipe at My Recipes

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