Rating: 3.5 stars
51 Ratings
  • 1 star values: 2
  • 2 star values: 7
  • 3 star values: 17
  • 4 star values: 13
  • 5 star values: 12

This speedy Asparagus-and-Ham Casserole is pure comfort food and needs only 10 minutes to bake. That's because most of the prep work (cooking pasta and making a light cream sauce) is done on the stovetop. Simply bake to brown the breadcrumbs and make the filling bubbly. Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one.

Recipe by Cooking Light May 2001

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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

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

  • 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.

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

Nutrition Facts

250 calories; calories from fat 26%; fat 7.1g; saturated fat 3.4g; mono fat 2.4g; poly fat 0.7g; protein 16g; carbohydrates 30.9g; fiber 2.7g; cholesterol 52mg; iron 2.6mg; sodium 835mg; calcium 114mg.
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