Asparagus and Ham Casserole 1 (1-ounce) slice white bread 3 3/4 cups uncooked extra-broad egg noodles - 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 1 cup fat-free, less-sodium 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 ounces) - 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons grated fresh Parmesan cheese Preheat oven to 450F. 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 450F for 10 minutes or until filling is bubbly and topping is golden. Serves 6. CALORIES 250 (26% from fat); FAT 7.1g (sat 3.4g,mono 2.4g,poly 0.7g); IRON 2.6mg; CHOLESTEROL 52mg; CALCIUM 114mg; CARBOHYDRATE 30.9g; SODIUM 835mg; PROTEIN 16g; FIBER 2.7g
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