Ingredients
- 1/4 cup bread crumbs
- 32 oz shiritaki noddles
- 2 1/2 cups asparagus
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup skim milk
- 1 tablespoon corn starch
- 1 cup fat-free vegetable broth, less-sodium
- 1 tablespoon butter
- 3/4 cup onion, finely chopped
- 1 tablespoon fresh lemon juice
- 8 oz ham (1 1/2 cups cubed)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons grated fresh Parmesan cheese
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Ham and Asparagus Casserole
Time: 20 minutes prep, 15 minutes cook
Servings: 6
Directions
- Preheat oven to 450°.
- Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
- Prepare Noodles according to package
- Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl
- Gradually add milk, corn starch and broth, stirring with a whisk until well-blended.
- Melt the butter in a medium saucepan over medium-high heat. Add the onion and saute for 4 minutes
- Add milk mixture; cook until thick (about 4 minutes), stirring constantly.
- Remove from heat, and stir in lemon juice.
- Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole.
- Sprinkle with breadcrumbs and cheese.
- Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.
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