A rich and creamy ham and spaghetti casserole with Parmesan cheese and asparagus.
4 ounces uncooked spaghetti
1 cup whipping cream
1/2 cup milk
1/4 cup butter
1/8 cup chicken broth
1/4 cup all-purpose flour
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped onions
1 tablespoon lemon juice
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup mayonnaise
2 to 3 cups diced, cooked ham
1 (16-ounce) package frozen asparagus cuts and tips
- Prepare spaghetti according to package directions.
- In a saucepan over low heat, mix together cream, milk, butter and chicken broth. Add flour slowly, stirring constantly; cook until sauce is thick. Add Parmesan cheese, onion, lemon juice, parsley, mustard, salt and pepper. Remove from the heat.
- Preheat oven to 350°F (175°C).
- Stir mayonnaise into sauce and mix in ham and spaghetti. Pour half of the mixture into a greased 13 x 9 x 2-inch baking dish and arrange frozen asparagus on top. Pour the remaining mixture on top. Bake 30 minutes, or until bubbly. Serve hot.
Makes 4 servings.