Ham and Asparagus Casserole
With ham, asparagus, egg noodles, creamy cheese sauce, and a buttery panko breadcrumb topping, this casserole is a delicious all-in-one dinner for any night of the week. And it's a great way to use leftover ham!
Servings: 4
Estimated Calories: 583
Ingredients
- cooking spray, for greasing the baking dish
- 8 ounces wide egg noodles, or extra-wide
- 1 pound fresh asparagus, trim off and discard the tough stem ends; cut the spears into 1-inch pieces
- 3 tablespoons butter, divided
- 1 cup diced onions
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup chicken broth or stock, I use roasted chicken base mixed with water
- ½ teaspoon dried thyme
- ½ cup freshly grated parmesan cheese
- ¼ teaspoon salt, or to your preference (I use kosher salt; if using table salt, you may want to use less)
- ¼ teaspoon black pepper, or to your preference
- 12 ounces cooked ham, cut into ½-inch cubes
- ½ cup seasoned panko breadcrumbs
- fresh chopped chives or parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Spray a 2-quart (or 2½-quart) baking dish with cooking spray; set aside.
- Cook the egg noodles in a pot of boiling salted water according to the package directions. Add the asparagus pieces one minute before the end of the cooking time (the asparagus will still be crisp after this time, but not cooking it too much at this point will help prevent it from getting mushy, as they will continue to cook in the oven). Drain and set aside.
- In a large skillet over medium heat (I use an 11 or 12-inch skillet), melt 2 tablespoons of the butter. Add the onions and sauté, stirring frequently, until softened, about 3 to 4 minutes.
- Add the garlic; sauté, stirring constantly, for 1 minute.
- Add the flour; stir to combine, and cook, stirring frequently, for 1 minute.
- Whisk in the chicken broth, milk, thyme, salt and pepper until the flour is incorporated and the mixture is smooth (except for the pieces of onion). Increase the heat and bring to a boil; then reduce the heat and simmer, stirring frequently, until lightly thickened, about 2 minutes (it should coat the back of a spoon).
- Turn off the heat and add the parmesan cheese; whisk until it melts. Taste and adust the seasoning, if needed (keep in mind that the ham will add some saltiness).
- Add the noodles, asparagus and ham to the sauce in the skillet; stir until everything is well combined and coated with the sauce.
- Transfer the mixture to the prepared baking dish.
- Place the panko breadcrumbs in a small bowl. Melt the remaining tablespoon of butter (either in the microwave or on the stove). Add the melted butter to the panko and stir until well combined. Evenly sprinkle the breadcrumbs over the casserole.
- Bake for 25 to 30 minutes or until bubbly and the panko on top is lightly golden brown. Enjoy!
Recipe Notes
- Best when served fresh. I don't recommend making it ahead, as the noodles will soak up a lot of the sauce, and it won't be as creamy.
- To use your time most efficiently, start making the sauce while the noodles and asparagus are cooking.
- Freshly-grated parmesan cheese will melt so much better in the sauce than pre-shredded or pre-grated versions which can contain anti-clumping agents or other additives that affect the way it melts.
- Step-by-step photos are in the post.
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