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Ham and Asparagus Casserole


  • 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


  • 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.