Friday, November 12, 2010

Ham and Asparagus Casserole

Asparagus is a vegetable that my kids all like and we don't eat a lot of. So, when I saw this recipe I knew that we had to try it... The kids loved it for supper that night and leftovers a couple days later! Beau kept asking what the asparagus pieces were, but he at them right up! :) Warning... This recipe used most of the pans in my kitchen!!

Ham and Asparagus Casserole
(recipe found in Taste of Home Healthy Cooking)
Serves: 4 (the 5 of us ate this twice, so I would beg to differ with the serving size)

3 3/4 cups uncooked yolk free whole wheat noodles
2 1/2 cups cut fresh asparagus (1 inch pieces)
1 medium onion, chopped
1 tablespoon reduced fat butter
1/4 cup all purpose flour
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup fat free milk
1 cup reduced sodium chicken broth
1 tablespoon lemon juice
1 1/2 cups cubed fully cooked lean ham
1/4 cup minced fresh parsley
1/3 cup french fried onions
2 tablespoon shredded parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 2-5 minutes or until crisp tender; drain and set aside.

In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice. Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13x9 inch baking dish coated with cooking spray. Top with fried onions and cheese. Cover and bake at 350 for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.

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