Take-out Tuesday, Celebrate Spring with Ham and Asparagus Casserole
Nothing fancy here, just one of my very favorites.
I made this the other night when the last thing I wanted to do was fix dinner
But I did want to eat dinner!
So I drug my weary self into the kitchen and 20 minutes later,
DONE.
Cottage cheese is the secret ingredient, mix it into the hot, drained egg noodles
Then stir in the ham and asparagus. Just snap off tough ends of asparagus, rinse and wrap in a kitchen towel. Microwave on high for 2 minutes, it will be perfect for your casserole. Cut into 1-2 inch pieces.
Add the bechamel sauce~which you made while the noodles were boiling~ really, it just about makes itself, it is so easy~
Transfer mixture Into a casserole
A little shaved Parm
Oh yeah, you are once again a rock star!
20 minutes, no kidding
AND here’s the amazing part, my husband said it was REALLY good, 4, count them F O U R times!
So, you might want to make this….
Just “sayin”….
Here’s the recipe:
Ham and Asparagus Casserole
Ingredients
- 4 slices thick ham, cut into bite sized pieces
- 20 asparagus spears cooked until crisp tender, and cut into bite sized pieces
- 8 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 4-6.
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all of these ingredients are perfect together. yum xo
Thank you Katherine!
Thank you for the nice recipe.
From: the Painted Apron >To: lizzm@att.net >Sent: Tuesday, March 18, 2014 3:01 AM >Subject: [New post] Take-out Tuesday, Celebrate Spring with Ham and Asparagus Casserole > >the Painted Apron posted: “Nothing fancy here, just one of my very favorites. I made this the other night when the last thing I wanted to do was fix dinner But I did want to eat dinner! So I drug my weary self into the kitchen and 20 minutes later, DONE.” >
Sounds good! I’m determined to enjoy as much seasonal asparagus as possible this year:@)
Hi Jenna,
This looks delicious and easy recipe. Love the presentation and your great photography.
Have a great week. We are getting sun this afternoon!
This sounds so delicious and, with the exception of the ham (I know, a KEY ingredient) I have everything on hand. I am definitely going ham shopping later in the week. I am all about easy these days. Thanks for the recipe!
So quick & delicious Jenna! I’m ready for some great seasonal asparagus 🙂
Looks like just the kind of recipe I like for busy spring and summer days. I think I will try subbing yogurt for the cottage cheese – what do you think? Lovely pics too! (hopped over from Full Plate Thursday)
Hi Jenna,
What a fantastic Spring Casserole, I love that combination with the ham and asparagus, it looks delicious. Thank you so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
This looks yummy. An easy, fast recipe that husbands like – surely a winner in my book.