ASPARAGUS-AND-HAM CASSEROLE (COOKING LIGHT)

Asparagus-And-Ham Casserole (Cooking Light) image

Provided by seesko

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

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1 slice white bread (1-ounce)
3 3/4 cups uncooked extra-wide egg noodles
2 1/2 cups sliced asparagus (1 1/2-inch)
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 reduced-sodium fat-free chicken broth
1 tablespoon butter
3/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1 1/2 cups cubed ham (1/2-inch)
1/4 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 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.

Nutrition Facts : Calories 198.3, Fat 5.3, SaturatedFat 2.7, Cholesterol 30.9, Sodium 204.1, Carbohydrate 30.5, Fiber 3, Sugar 4.7, Protein 8.4