ASPARAGUS AND HAM CASSEROLE

ASPARAGUS AND HAM CASSEROLE image

Yield 6 1 cup servings

Number Of Ingredients 15

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1 (1-ounce) slice white bread
3¾ cups uncooked extra-broad egg noodles
2½ cups (1½-inch) sliced asparagus
¼ cup all-purpose flour
½ teaspoon dried thyme
¼ teaspoon salt
1/8 teaspoon black pepper
1 cup whole milk
1 cup fat-free, less-sodium chicken broth
1 tablespoon butter
¾ cup finely chopped onion
1 tablespoon fresh lemon juice
1½ cups (½-inch) cubed ham (about 8 ounces)
¼ cup chopped fresh flat-leaf parsley
2 tablespoons grated fresh Parmesan cheese

Steps:

Preheat oven to 450°. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure ½ 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; sauté 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) Nutritional Information: 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.