| 1
slice white bread
3 3/4 cups uncooked 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 milk
1 cup fat-free chicken broth
1 tablespoon butter
3/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1 1/2 cups (1/2 inch cubes) mild
flavored ham
1/4 cup chopped parsley
2 tablespoons grated fresh
Parmesan cheese
Preheat oven to 450°
Bread crumbs—place slice of
bread in food processor and pulse until coarse
Cook pasta in boiling water 7
minutes, omitting salt and fat. Add asparagus; cook one
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, sauté 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 bread crumbs and
cheese.
Bake at 450 degrees for 10 minutes
or until filling is bubbly and topping is golden.
Yields: 6 servings (serving size: 1 cup). From Cooking
Light Magazine MoooNews May 2002 |
