Ham and Asparagus Casserole

This is another dish that just screams "Spring!" If you might have Easter leftovers, this is a great way to transform ham and asparagus into a new dish.

Start by cooking the egg noodles in a large pot of boiling water for about 7 minutes. Add the asparagus



and cook 1 minute longer, then drain. (If you are using leftover asparagus, don't add it to the pasta; instead add it with the ham later.)

While that cooks, combine the flour, thyme, salt and pepper in a large measuring cup or bowl. Add the chicken broth



and the milk, and whisk well to combine. Now in a large skillet or saucepan, melt the butter over medium heat. Add the onions and cook for about 3 minutes. Add the mushrooms



and cook for an additional 2 minutes. Then give the milk mixture another whisking and add it to the skillet.



Cook and stir for 3-4 minutes or until mixture thickens slightly.



Now add the ham



and the pasta and asparagus to the sauce.



Stir it up to coat all the noodles, then transfer the mixture to a casserole dish. Sprinkle with the breadcrumbs



and the parmesan



and bake for about 10-15 minutes until the topping is golden and the filling is bubbly.



One year ago: Triple Treat Torte
Two years ago: Roasted Vegetable Pizza

Get more inspiration at Mangia Mondays, Menu Mondays, Mop it Up Mondays, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Made from Scratch Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show.

Ham and Asparagus Casserole

3 3/4 cups uncooked wide egg noodles
2 1/2 cups sliced asparagus (about 1 1/2 inch pieces)
1/4 cup flour
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk
1 cup chicken broth
1 Tbsp. butter
3/4 cup chopped onion
1 cup chopped fresh mushrooms
1 1/2 cups cubed ham
1/3 cup seasoned Italian bread crumbs (or make your own)
3 Tbsp. grated or shredded Parmesan

Bring a large pot of water to a boil and add the egg noodles. Cook for 7 minutes; add the asparagus and cook for an additional minute. Drain.

Meanwhile, combine the flour, thyme, salt and pepper in a large measuring cup or bowl. Add the milk and broth and whisk well.

In a large skillet or saucepan, melt the butter over medium heat. Add the onion and cook for 3 minutes. Add the mushrooms and cook for 2 minutes more. Add the milk mixture and cook and stir for 3-4 minutes until mixture thickens slightly.

Then add the ham and pasta mixture to the sauce and stir well to combine. Transfer to a 2-quart casserole dish and sprinkle breadcrumbs and parmesan on top.

Bake at 450 for 10-15 minutes until top is golden and filling is bubbly. Serves 6.


Recipe Source: Adapted from Cooking Light