Ham, Asparagus and Pasta Casserole
Recipe: #4683
February 19, 2012
Categories: Casseroles, Asparagus, Oven Bake, High Fiber, High Protein, more
"Usually I try to stay away from casseroles in the summer because I hate turning on the oven. This one doesn't take that long, however, and is very good with garden-fresh asparagus. It also isn't a heavy dish, which suits it well to summertime dinners."
Ingredients
Nutritional
- Serving Size: 1 (254.3 g)
- Calories 267.4
- Total Fat - 9.1 g
- Saturated Fat - 3.9 g
- Cholesterol - 55.6 mg
- Sodium - 957.5 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 2.9 g
- Sugars - 4.6 g
- Protein - 16.6 g
- Calcium - 120.4 mg
- Iron - 3.1 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Cook pasta in boiling water for 7 minutes; add asparagus and cook another 2-3 minutes; drain.
Step 2
Meanwhile, melt butter in a large frying pan and preheat oven to 450F.
Step 3
Add onion to skillet and cook until softened, 4-5 minutes.
Step 4
Combine flour, thyme, salt and pepper in a bowl; add milk and chicken broth and whisk until smooth.
Step 5
Add milk mixture to frying pan and cook over medium heat, stirring frequently, about 5 minutes or until thickened.
Step 6
Remove sauce from heat; stir in lemon juice.
Step 7
Combine all ingredients except Parmesan and bread crumbs in a 3-quart casserole dish.
Step 8
Combine Parmesan and bread crumbs and sprinkle over top of pasta mixture.
Step 9
Bake for 20 minutes, or until casserole is bubbly and bread crumbs are slightly browned.
Tips
No special items needed.