Nothing fancy here, just one of my very favorites.
I made this the other night when the last thing I wanted to do was fix dinner
But I did want to eat dinner!
So I drug my weary self into the kitchen and 20 minutes later,
DONE.
Cottage cheese is the secret ingredient, mix it into the hot, drained egg noodles
Then stir in the ham and asparagus. Just snap off tough ends of asparagus, rinse and wrap in a kitchen towel. Microwave on high for 2 minutes, it will be perfect for your casserole. Cut into 1-2 inch pieces.
Add the bechamel sauce~which you made while the noodles were boiling~ really, it just about makes itself, it is so easy~
Transfer mixture Into a casserole
A little shaved Parm
Oh yeah, you are once again a rock star!
20 minutes, no kidding
AND here’s the amazing part, my husband said it was REALLY good, 4, count them F O U R times!
So, you might want to make this….
Just “sayin”….
Here’s the recipe:
Ham and Asparagus Casserole for a printable version click here
4 big, thick slices of 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.
Good food is worth the effort to me, and bonus, I had enough leftover to freeze for another night. Just drizzle with a little half and half before baking covered at 350, to keep the noodle moist.
Thanks for cooking with me today! Keep his in mind for Easter leftovers too~
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I will be sharing with these fabulous parties:
