Asparagus and Ham Casserole

I always find great recipes in Cooking Light. They are creative, flavorful and varied. I also really like to use their recipe website, My Recipes. This one is from an article they did about under 300 calorie casseroles. I make a lot of casseroles, because, despite how it might appear, I don't cook big dishes every day. Casseroles can be made in advance, freeze well, are good gifts for people who are sick or have new babies, and reheat well when taken to work.

This recipe reminds me of mac and cheese, but it doesn't have any cheese in it besides the parmesan sprinkled on top.

Asparagus and Ham Casserole
very slightly adapted from Cooking Light

Ingredients

1/4 cup breadcrumbs
3 3/4 cups uncooked 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 milk (I used skim)
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 or a few teaspoons dried
2 tablespoons grated fresh Parmesan cheese

Preparation

Preheat oven to 450°.

Cook pasta in boiling water 5 minutes. Add asparagus; cook 1 minute. Drain.

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 slowly; cook until thick (about 4 minutes), stirring constantly.

Remove from heat, and stir in lemon juice. Add in the ham, noodles and asparagus.

Spoon into a 2-quart casserole. Sprinkle with breadcrumbs, cheese, and parsley.

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

Makes about 6 - 1 cup servings. Enjoy!

Comments

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken. After research, I decided to take aspects of recipes from Ina Garten , the Pioneer Woman , and good old Joy of Cooking . The first step of making roast chicken is by far the hardest. You have to remove the neck and innards and rinse the raw bird. Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil. After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...

at home with ann

Search This Blog