Cooking Light recipe.
Preheat oven to 450?.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure ? cup.
Cook pasta in boiling water for 7 minutes, omitting slat and fat. Add asparagus; cook 1 minute.
Lightly spoon the floor into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in a 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. Add the onion, saute for 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in a large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450? for 10 minutes or until filling is bubbley and topping is golden.
Very tasty!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (327g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 372 | ||
Calories from Fat: 99 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 80.1mg | 25 % | |
Sodium 807.7mg | 28 % | |
Potassium 460.1mg | 12 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 41.9g | ||
Protein 22.8g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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