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 Asparagus-and-Ham Casserole
     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
Asparagus-and-Ham Casserole
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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