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"I love to try out new recipes on my family. I'm always looking for ways to incorporate some of my favorite vegetables in with my main dishes, and this one was a success!" Rachel Kowasic - Connellsville, PA
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional 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.
Originally published as Ham & Asparagus Casserole in Healthy Cooking June/July 2009, p47
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Reviewed on Apr. 08, 2012 by lildeb69
This was good but I think next time I would add more liquid as it was a little dry.
Reviewed on Feb. 29, 2012 by kgburgess
I had some ham in the fridge I was trying to use up, so I went hunting and found this recipe. It was really good! I steamed the broccoli in the veggie steamer before adding it rather than boiling it to maintain the nutrients. Then I snipped it into small pieces with kitchen shears. It was very good, and even my kids ate it.
Reviewed on Jun. 16, 2011 by HeatherD35
My family and I loved this recipe. I will make it again. I used chicken instead of ham.
Reviewed on Mar. 23, 2011 by carolanne1210
I substituted broccoli because I really hate asparagus. Otherwise, I followed the recipe as written, and it's absolutely delicious!
Reviewed on Mar. 21, 2011 by Toni51
It's very good! There's a way to make this easier to prepare and easier to clean up. Cook noodles. Meanwhile, microwave frozen, steambale asparagus tips to tender crisp. Drain noodles. While they are draining in the colander, use the pot they cooked in to saute the onions, then combine the other ingredients and cook according to directions. Once the sauce is completed, return noodles to pot along with ham, parsley and asparagus. Mix thoroughly. Proceed as directed. See, I just saved you the clean up of one saucepan and one skillet. :-)
Reviewed on Aug. 07, 2010 by tdrynelle
My husband I and I love this recipe. It's light and "summery". Because it's so hard (and expensive) to get (good) asparagus, I use one small batch of fresh, and then add one bag of frozen asparagus (cooked) - it gives it a nice mixture of crunchy and soft asparagus.
Reviewed on Aug. 02, 2010 by T's cook
This recipe is tasty without being overly rich. It also doubles well. Super!
Reviewed on May. 22, 2009 by schultzd548
Next time I make this recipe, will not par-boil the asparagus. This recipe is a keeper
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