Ingredients
- 3 3/4 cups dry egg noodles (wide)
- 2 1/2 cups chopped asparagus (cut into 1-inch lengths)
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1 cup chicken broth
- 1 tablespoon butter
- 3/4 cup chopped red onion
- 1 tablespoon fresh lemon juice
- 2 cups cooked ham, cubed
- 1/4 cup flat-leaf parsley, chopped
- 2 tablespoons grated Parmesan cheese
- 1/2 cup bread crumbs
How to Make
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Step 1: Cook pasta in boiling water for 7 minutes; add asparagus and cook another 2-3 minutes; drain.
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Step 2: Meanwhile, melt butter in a large frying pan and preheat oven to 450F.
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Step 3: Add onion to skillet and cook until softened, 4-5 minutes.
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Step 4: Combine flour, thyme, salt and pepper in a bowl; add milk and chicken broth and whisk until smooth.
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Step 5: Add milk mixture to frying pan and cook over medium heat, stirring frequently, about 5 minutes or until thickened.
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Step 6: Remove sauce from heat; stir in lemon juice.
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Step 7: Combine all ingredients except Parmesan and bread crumbs in a 3-quart casserole dish.
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Step 8: Combine Parmesan and bread crumbs and sprinkle over top of pasta mixture.
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Step 9: Bake for 20 minutes, or until casserole is bubbly and bread crumbs are slightly browned.
We hope you enjoy this recipe!
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