Ham, Asparagus and Pasta Casserole
February 19, 2012
"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."
- 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
Cook pasta in boiling water for 7 minutes; add asparagus and cook another 2-3 minutes; drain.
Meanwhile, melt butter in a large frying pan and preheat oven to 450F.
Add onion to skillet and cook until softened, 4-5 minutes.
Combine flour, thyme, salt and pepper in a bowl; add milk and chicken broth and whisk until smooth.
Add milk mixture to frying pan and cook over medium heat, stirring frequently, about 5 minutes or until thickened.
Remove sauce from heat; stir in lemon juice.
Combine all ingredients except Parmesan and bread crumbs in a 3-quart casserole dish.
Combine Parmesan and bread crumbs and sprinkle over top of pasta mixture.
Bake for 20 minutes, or until casserole is bubbly and bread crumbs are slightly browned.
Tips & Variations
No special items needed.