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