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Asparagus-and-Ham Casserole
Ingredients:
    
1 (1-ounce) slice white bread
 
3 3/4 cups uncooked extra-broad egg noodles
    
2 1/2 cups sliced asparagus (1 1/2-inch)
 
1/4 cup all-purpose flour
    
1/2 teaspoon dried thyme
 
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
Preparation:
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.
Categories: 
Baked Dishes, Bread, Dinner, Egg Noodles, Main Dishes, Vegetables
Estimated Serving: 
4
Estimated preparation time: 
45 min.
Estimated calories serving: 
250
Language: 
English
Shared by: 
Jilly 2010/01/30
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