Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Asparagus and Ham Casserole

    Source of Recipe

    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

    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. 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.

    Bake at 450 for 10 minutes or until filling is bubbly and topping is golden.

    Yield: 6 servings (serving size: 1 cup)

    CALORIES 250(26% from fat); FAT 7.1g(sat 3.4g,mono 2.4g,poly 0.7g); PROTEIN 16g; CHOLESTEROL 52mg; CALCIUM 114mg; SODIUM 835mg; FIBER 2.7g; IRON 2.6mg; CARBOHYDRATE 30.9g




previous page | recipe circus home page | member pages
mimi's cyber kitchen |