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Ham and Asparagus Spaghetti Casserole

We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.—Kea Fisher, Bridger, Montana
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    2 casseroles (8 servings each)


  • 1 package (16 ounces) spaghetti, broken into thirds
  • 2 pounds fresh asparagus, trimmed and cut into 1-1/2 inch pieces
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons grated onion
  • 2 teaspoons prepared mustard
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon dried rosemary, crushed
  • 1/2 cup shredded cheddar cheese
  • 3 cups cubed fully cooked ham


  • Cook spaghetti according to package directions. Rinse with cold water; drain. 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.
  • In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes.
  • In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended.
  • Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.
Nutrition Facts
1 cup: 307 calories, 15g fat (6g saturated fat), 65mg cholesterol, 530mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 14g protein.

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