Recipe Box, Ham & Asparagus Casserole
Here’s a great dish to use up some of your holiday leftovers. Ham, asparagus, egg noodles and a simple bechamel sauce and a little cheese makes for a delicious and satisfying meal. It’s fast and easy too, 20 minutes and it’s ready for the oven.
I had some ham in the freezer from Thanksgiving. I bought it at Target, their Archer Farms brand,
and it was so flavorful! Any ham will work, but make sure it has lots of flavor!
I used egg noodles, and fresh asparagus,
and some Parmesan cheese blend from Whole Foods
I steamed the asparagus until crisp tender and quickly rinsed it under cold water to prevent further cooking, and cut it into one inch pieces.
I added about a cup of cottage cheese to the cooked and drained hot noodles, for extra creaminess
This is optional, I just happened to have some I wanted to use up.
I made an easy bechamel sauce, my method takes only about 6 minutes before you have a thick and creamy white sauce
and then I added about 1/2 cup of the Parmesan blend
and stirred it in with the cut up ham and asparagus
Once everything was combined I transferred the mixture to a prepared baking dish and topped with more cheese. At this point you can either refrigerate it up to 24 hours or bake in a 350 oven for about 45 minutes, until golden and bubbly.
Let the casserole sit for about 10 minutes before serving.
We also had a simple green salad with fresh orange segments dressed with a blueberry vinaigrette {Cindy’s Kitchen Wild Maine Blueberry Vinaigrette from Whole Foods} and we were in heaven!
This recipe is on the December Paint Bucket, my bucket list of recipes. This would be a perfect dish for Take out Tuesday also!
HAM & ASPARAGUS CASSEROLE
Ingredients
- 4 big thick slices of ham, cut into bite sized pieces
- 20 asparagus spears cooked until crisp tender, and cut into bite sized pieces
- 4 oz medium egg noodles
- 1/2 cup freshly grated Parmesan cheese or preferred cheese, divided
- 1 cup cottage cheese
- 1 cup 2% milk
- 4 Tablespoons real butter
- 1/4 cup flour
- Salt & Pepper
Instructions
- Cook noodles, drain and stir in cottage cheese.
- Make a bechamel sauce by melting butter in a saucepan. Add flour and stir into melted butter, and cook for 1 minute. Pour in milk and stir. Let sauce simmer on medium heat, stirring occasionally until thickened, about 6 minutes.
- Season and add 1/4 cup Parmesan or cheese of choice and stir to melt.
- Pour over noodles and stir to combine. Add ham and asparagus to noodles and sauce and gently toss to evenly combine.
- Transfer mixture to a greased casserole dish and top with remaining cheese. I used a 9″x 9″ dish for the above amounts. Refrigerate for up to 24 hours.
- When ready to bake, put casserole into a 350 oven and bake for about 45 minutes {if cold, a little less if at room temperature} until dish is golden and bubbly. Serves 4.
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