Asparagus-and-Ham Casserole

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 1  (1-ounce) slice white bread
• 3 3/4  cups  uncooked extra-broad egg noodles
• 2 1/2  cups  (1 1/2-inch) sliced asparagus
• 1/4  cup  all-purpose flour
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  cup  whole milk
• 1  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  butter
• 3/4  cup  finely chopped onion
• 1  tablespoon  fresh lemon juice
• 1 1/2  cups  (1/2-inch) cubed ham (about 8 ounces)
• 1/4  cup  chopped fresh flat-leaf parsley
• 2  tablespoons  grated fresh Parmesan cheese

Preparation

Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

Nutritional Information

Calories:

250 (26% from fat)

Fat:

7.1g (sat 3.4g,mono 2.4g,poly 0.7g)

Protein:

16g

Carbohydrate:

30.9g

Fiber:

2.7g

Cholesterol:

52mg

Iron:

2.6mg

Sodium:

835mg

Calcium:

114mg