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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 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 ham
- 1/4 cup minced fresh parsley
- 1/3 cup french-fried onions
- 2 tablespoons shredded Parmesan cheese
Directions
- 1. Cook noodles according to package directions. Preheat oven to 350°. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook until crisp-tender, 3-5 minutes. 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 until thickened, 1-2 minutes. 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 until bubbly, 20 minutes. Uncover and bake until golden brown, 5-10 minutes longer.
Nutrition Facts
1-1/2 cups: 349 calories, 9g fat (4g saturated fat), 42mg cholesterol, 920mg sodium, 49g carbohydrate (7g sugars, 7g fiber), 23g protein.
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