Ham, Asparagus, and Pasta Casserole

Total Time
Prep 20 mins
Cook 10 mins

I have no idea where this came from, but I'm pretty sure I tweaked it from some cookbook or another. This is not only easy, it's incredibly tasty. Not too heavy, and doesn't take long in the oven so it's not bad for a summertime casserole.

Ingredients Nutrition


  1. Cook pasta in boiling water seven minutes.
  2. Add asparagus; cook an additional 2-3 minutes; drain.
  3. Meanwhile, melt butter in large frying pan and preheat oven to 450°F.
  4. Add onion to butter and saute 4-5 minutes, just until softened.
  5. Combine flour, thyme, salt, and pepper in a bowl.
  6. Add milk and chicken broth; combine well with a whisk.
  7. Add milk mixture to frying pan.
  8. Cook over medium heat, stirring frequently, until thickened (about 5 minutes).
  9. Remove sauce from heat; stir in lemon juice.
  10. Combine all ingredients except parmesan and bread crumbs in a large casserole dish.
  11. Combine parmesan and bread crumbs, and sprinkle over top of casserole.
  12. Bake at 450F for approximately 10 minutes, until casserole is bubbly and the bread crumbs are golden brown.
Most Helpful

This was really good. I made it twice now, the second time I was in a pinch and subsituted turkey ham and canned asparagus and it was still great. I used a little less of the dried thyme the second time around too. But all in all, super fast and very tasty! Thanks!!

One Big Fuzzy August 26, 2008

This was fine but seemed to need something to make it a bit more creamy. There wasn't much sauce for the quantity of ham, noodles and veg. Thanks for sharing.

Marysdottir December 10, 2007

i love this site...and i've found that reviews and comments really help me to pick a recipe..so i'll just tell ya i thought it was pretty good. the thyme definately gives it a unique flavor. i like the fact that it wasn't made with a can of soup, like so many casseroles are. it was a little dry, but i think i cooked too many noodles. overall, i liked it, but i may add more spices next time.

Krista's Cookin' January 08, 2007