Ham, Asparagus and Pasta Casserole

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 6 servings


  • 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 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 & Variations

No special items needed.