Monday, July 14, 2008

Asparagus and Ham Casserole

The Menu:
Asparagus and Ham Casserole
Ham & Asparagus Casserole Recipe

The Original Recipe:
My Recipe that I had published in Taste of Home Healthy Cooking. Very light and comforting and pleasing to the taste buds! I think this dish would also taste awesome with orzo instead of the noodles!!

Ham & Asparagus Casserole Recipe





3-3/4 cups uncooked yolk-free whole wheat noodles


2-1/2 cups cut fresh asparagus (1-inch pieces)


1 medium onion, chopped


1 tablespoon reduced-fat butter


1/4 cup all-purpose flour


1/2 teaspoon dried thyme


1/8 teaspoon pepper


1 cup fat-free milk


1 cup Progresso ® Reduced-Sodium Chicken Broth


1 tablespoon lemon juice


1-1/2 cups cubed fully cooked lean ham


1/4 cup minced fresh parsley


1/3 cup french-fried onions


2 tablespoons shredded Parmesan cheese


Directions


Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.


In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice.


Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese.


Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown. Yield: 4 servings.


Editor's Note: This recipe was tested with Land O'Lakes light stick butter.





Nutrition Facts: 1-1/2 cups equals 343 calories, 8 g fat (3 g saturated fat), 27 mg cholesterol, 946 mg sodium, 50 g carbohydrate, 7 g fiber, 22 g protein

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