Asparagus and Ham Casserole

This speedy casserole only takes about 10 minutes to bake after the prep work! It's a easy weeknight meal! Enjoy! -Claire






Yield: 6 servings (serving size: 1 cup)

Ingredients
1 (1 oz. slice white bread) (I used 1/2 cup Panko instead)
3 3/4 cups uncooked extra-broad egg noodles (I used No-Yolk)
2 1/2 cups (1 1/2-inch) sliced asparagus
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup whole milk (I used 1%)
1 cup chicken broth
1 tablespoon butter
3/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1 1/2 cups (1/2-inch) cubed ham (about 8 oz.)
1/4 cup fresh flat-leaf parsley
2 tablespoons grated fresh Parmesan cheese

Preparation
Preheat oven to 450 degrees
Place bread in a food processor and pulse 10 times or until coarse crumbs form to measure 1/2 cup (this step is not necessary if you use Panko!)
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 a 450 degrees for 10 minutes or until filling is bubbly and topping is golden.