Yield
6 servings (serving size: 1 cup)
Randy Mayor; Melanie J. Clarke

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Step 3

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Step 4

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 and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Step 5

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

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