Ham & Aspargus Casserole
With all the cold weather and snow {!} we’ve had in January,
I’m afraid I already have a little Spring fever…
One of my favorite Spring recipes
is this Ham and Asparagus Casserole with noodles
It’s nothing fancy,
just a simple casserole that comes together quickly,
and is little lighter than the heavier comfort foods of winter
The secret ingredient is cottage cheese
Cook the noodles, and while they are cooking,
and microwave the asparagus*
*snap off tough ends of asparagus, rinse and wrap in a kitchen towel. Microwave on high for 2 minutes, cut into 1-2 inch pieces
Stir the cottage cheese into the drained hot noodles
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 and stir to melt.
Stir the sauce, ham, and asparagus into the noodles
Transfer mixture Into a 9″ x 9″ casserole dish
Top with additional Parmesan
and bake or cover and refrigerate
for up to 24 hours if desired
When ready to bake, uncover casserole
and bake it in a 350 F degree oven
for 35-45 minutes until hot and bubbly
Serve and enjoy!
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.
Enjoy a little taste of Spring!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party/ Creatively Crafty
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Looks delicious!
Thanks Carole!
A very tasty and comforting meal, Jenna.
Thank you Angie!
Great way to use leftover Easter ham or you could make it as a main dish for Easter if you want the ham taste without buying a huge ham. It looks delicious, Jenna.
Thank you Linda, I’m so ready for Spring!
Great recipe Jenna…looks so good and I am sure it will taste delish. thanks for yet another recipe for my file.
You’re so welcome Kari!
Love this recipe thanks for sharing I’m saving to my recipes
I apologize for wrong info I’m trying to correct
Thanks Jo, enjoy!
Can’t wait for our local asparagus! Long wait…
I love asparagus, it’s my favorite vegetable~
Jenna, the casserole looks delicious and can’t wait to try it. I love asparagus! I know you are enjoying the warm-up! It was really nice today.
Thanks Pam, yes, bring on the warmer temps!!
Nice daffodil painting, they are the best flowers because they cheer up the end of winter. Ham and asparagus are a great combo, however the dish needs some Velveeta.
This one looks good — and a wonderful way to use up extra ham! Asparagus and daffodils — so spring!
Thanks Jeanie, I’m ready to tell winter goodbye!
This looks so inviting – yum!
Thank you Mary, hurry Spring!
This looks so yummy Jenna and perfect just the way it is! I especially love asparagus in casseroles. Pinned! The daffodil painting is absolutely darling. Happy Monday!
Thank you Kim, I guess you won’t see daffodils for a while, when does Spring begin to emerge up there?
Looks so tasty Jenna! Cottage cheese seems to be having a revival of sorts, I’ve seen as an ingredient in all kinds of dips lately too. Happy Tuesday ♥
This looks like a casserole that I’d love to make. I use cottage cheese in my crustless quiche and in a cottage oatmeal pudding. It’s a wonderful ingredient to add for extra protein. Thank you for the recipe, Jenna. 😘
You are so welcome Kitty, I hope you enjoy it!
I was just thinking about asparagus the other day. I cannot wait for spring and fresh asparagus. Yes, I know it’s available all year round, but there is something about going to the farmstand and buying fresh asparagus that I find almost intoxicating. Thanks for this recipe. It looks delicious!
Thank you Pattie, fresh asparagus is probably my favorite vegetable, it’s so versatile!
Thanks for sharing with us, I’m featuring you this week when the next To Grandma’s house we go link party starts!
Thanks so much Tarah! See you then~