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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
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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
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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
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and cook for an additional 2 minutes. Then give the milk mixture another whisking and add it to the skillet.
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Cook and stir for 3-4 minutes or until mixture thickens slightly.
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Now add the ham
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and the pasta and asparagus to the sauce.
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Stir it up to coat all the noodles, then transfer the mixture to a casserole dish. Sprinkle with the breadcrumbs
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and the parmesan
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and bake for about 10-15 minutes until the topping is golden and the filling is bubbly.
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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
Hi Sara,
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This looks delicious! :)
ReplyDeleteThat casserole looks delicious!! Thanks for sharing with Tuesdays at the Table. :-)
ReplyDelete