I am proud to announce that I have a recipe in the June/July 2009 Issue of Taste Of Home Healthy Cooking Issue!! Ham and Asparagus Casserole is the name and published is the game!! Woohoo!!!
Ok, so this is the way I have it written out. Get the magazine, it is much nicer in there. They fixed up all my non-abilities of writing smoothly in the directions... in other words, it probably makes more sense the way they wrote it!
Asparagus and Ham Casserole
Ingredients:
3 3/4 cup Whole wheat yolk-free noodles, uncooked
2 1/2 cup Asparagus coarsely chopped (1-inch peices)
1 medium Onion, chopped
1 Tbls. reduced-fat butter
1/4 cup all purpose flour
1/2 tsp. Dried thyme
1/8 tsp. Black pepper
1 cup fat free milk
1 cup reduced-sodium chicken broth
1 tbs. Lemon juice
1 1/2 cups Cubed ham steak
1/4 cup minced fresh parsley
1/3 cup french fried onions
2 Tbls. grated Parmesan
Preparation:
preheat oven 350 degrees.cook pasta in boiling water according to package. Drain.meanwhile in large saucepan, bring 2 cups water to a boil; add asparagus. cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.Melt butter in saucepan over medium heat, add onions and saute.Combine chicken broth and milk in measuring cup.Add Flour, thyme, pepper in with onions and butter then add milk mixture whisking until thick, stirring constantly. Add cubed ham, and asparagus to mixture.Remove from heat and stir in lemon juice and parsley.Combine the pasta and ham mixture into a 13x9 casserole dish.Sprinkle with frid onions and cheese.Bake for 10 minutes or until bubbly and top is brown.
Ok, so this is the way I have it written out. Get the magazine, it is much nicer in there. They fixed up all my non-abilities of writing smoothly in the directions... in other words, it probably makes more sense the way they wrote it!
Asparagus and Ham Casserole
Ingredients:
3 3/4 cup Whole wheat yolk-free noodles, uncooked
2 1/2 cup Asparagus coarsely chopped (1-inch peices)
1 medium Onion, chopped
1 Tbls. reduced-fat butter
1/4 cup all purpose flour
1/2 tsp. Dried thyme
1/8 tsp. Black pepper
1 cup fat free milk
1 cup reduced-sodium chicken broth
1 tbs. Lemon juice
1 1/2 cups Cubed ham steak
1/4 cup minced fresh parsley
1/3 cup french fried onions
2 Tbls. grated Parmesan
Preparation:
preheat oven 350 degrees.cook pasta in boiling water according to package. Drain.meanwhile in large saucepan, bring 2 cups water to a boil; add asparagus. cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.Melt butter in saucepan over medium heat, add onions and saute.Combine chicken broth and milk in measuring cup.Add Flour, thyme, pepper in with onions and butter then add milk mixture whisking until thick, stirring constantly. Add cubed ham, and asparagus to mixture.Remove from heat and stir in lemon juice and parsley.Combine the pasta and ham mixture into a 13x9 casserole dish.Sprinkle with frid onions and cheese.Bake for 10 minutes or until bubbly and top is brown.
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