Ingredients
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3 3/4 cups broad egg noodles, uncooked
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2 1/2 cups asparagus, chopped into 1-inch lengths
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1/4 cup flour
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 cup milk
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1 cup chicken broth
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1 tablespoon butter
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3/4 cup red onion, minced
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1 tablespoon fresh lemon juice
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2 cups cooked ham, cubed
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1/4 cup flat leaf parsley, chopped
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2 tablespoons grated parmesan cheese
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1/2 cup breadcrumbs
Instructions
- Cook pasta in boiling water seven minutes.
- Add asparagus; cook an additional 2-3 minutes; drain.
- Meanwhile, melt butter in large frying pan and preheat oven to 450°F.
- Add onion to butter and saute 4-5 minutes, just until softened.
- Combine flour, thyme, salt, and pepper in a bowl.
- Add milk and chicken broth; combine well with a whisk.
- Add milk mixture to frying pan.
- Cook over medium heat, stirring frequently, until thickened (about 5 minutes).
- Remove sauce from heat; stir in lemon juice.
- Combine all ingredients except parmesan and bread crumbs in a large casserole dish.
- Combine parmesan and bread crumbs, and sprinkle over top of casserole.
- Bake at 450F for approximately 10 minutes, until casserole is bubbly and the bread crumbs are golden brown.