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Ham & Asparagus Casserole Recipe

Ham & Asparagus Casserole Recipe

"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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Reviews for Ham & Asparagus Casserole

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Reviewed Feb. 9, 2016

"I really liked this recipe because it used up some leftover ham. Thankfully we live in an area where fresh produce is readily available year-round so the baby asparagus I used didn't cost very much. I decided to split the casserole up and use two 8x8 pans so I wouldn't have to figure out how to get a 13x9 pan in the frig for the next night's leftovers. Also I decided to layer the ingredients--I put the egg noodles in the bottom, put the asparagus on next, and then the sauce with the ham and other ingredients. I would put more french-fried onions and cheese on it the next time. The instructions said that the prep time would take only 25 minutes; I needed closer to two hours before the casserole went in the oven and I was very glad I started cooking early enough."

Reviewed May. 28, 2015

"We liked it, but also thought it was a bit bland; may try adding some other seasonings next time. I also appreciated chin-chilla's tips on saving on number of dirty dishes."

Reviewed Apr. 15, 2015

"This recipe was just ok for me. It was kind of bland, I'm glad I didn't use low sodium chicken broth. If I was to make this recipe again I would not use thyme, and would use other seasonings to give it some more flavor. Also it was also a little too dry as well."

Reviewed May. 17, 2014

"Very good and simple to make. Great way to use up leftover ham! Thanks for sharing the recipe!"

Reviewed Feb. 6, 2014

"OMGoodness ~ this looks sensational. Also looks quite versatile. Definitely saved recipe. Looking fwd. to making not too far in future. Since we are empty nesters, a 4 serving sized casserole is ideal for us! Thank you so much for sharing ~ Sincerely, Joscy"

Reviewed Dec. 9, 2013

"Made this for dinner and the kids and hubby loved it. Was easier than I thought it might be, and easy to adjust to your tastes. I used pinko instead of fried onions. My only complaint was how many dishes I had to dirty but decided on few tips to limit like tossing veggie in with pasta and mixing flour and broth all in the skillet."

Reviewed May. 11, 2013

"Very good."

Reviewed Apr. 8, 2012

"This was good but I think next time I would add more liquid as it was a little dry."

Reviewed Feb. 29, 2012

"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 Jun. 16, 2011

"My family and I loved this recipe. I will make it again. I used chicken instead of ham."

Reviewed Mar. 23, 2011

"I substituted broccoli because I really hate asparagus. Otherwise, I followed the recipe as written, and it's absolutely delicious!"

Reviewed Mar. 21, 2011

"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 Aug. 7, 2010

"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 Aug. 2, 2010

"This recipe is tasty without being overly rich. It also doubles well. Super!"

Reviewed May. 22, 2009

"Next time I make this recipe, will not par-boil the asparagus. This recipe is a keeper"

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