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Ham & Asparagus Casserole Recipe

Ham & Asparagus Casserole Recipe photo by Taste of Home

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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

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Ham & Asparagus Casserole Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

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 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.

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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Reviews for Ham & Asparagus Casserole

Ham & Asparagus Casserole

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Reviewed on May. 11, 2013 by daisey5

Very good.

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