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    Asparagus and Ham Casserole


    Source of Recipe


    cookinglight.com


    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)

    NUTRITION PER SERVING
    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



 

 

 


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