Asparagus-and-Ham Casserole

Ingredients

• 2.5 cups asparagus sliced ()
• 0.1 teaspoon pepper black
• 3.8 cups extra-broad egg noodles uncooked
• 1 tablespoon butter 
• 0.5 teaspoon thyme leaves dried
• 1 cup less-sodium chicken broth fat-free
• 0.3 cup flour all-purpose
• 0.3 cup flat-leaf parsley fresh chopped
• 1.5 cups ham cubed () ( 8 ounces)
• 1 tablespoon juice of lemon fresh
• 0.8 cup onion finely chopped
• 2 tablespoons parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 1 ounce bread white
• 1 cup milk whole

Equipment

• food processor
• bowl
• sauce pan
• oven
• knife
• whisk
• measuring cup

Directions

1. Preheat oven to 45
2. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Cook pasta in boiling water 7 minutes, omitting salt and fat.
4. Add asparagus; cook 1 minute.
5. Drain.
6. Lightly spoon the flour into a dry measuring cup, and level with a knife.
7. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat.
8. Add the onion; saute 4 minutes.
9. Add milk mixture; cook until thick (about 4 minutes), stirring constantly.
10. Remove from heat, and stir in juice.
11. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole.
12. Sprinkle with breadcrumbs and cheese.
13. Bake at 450 for 10 minutes or until filling is bubbly and topping is golden.