Asparagus-And-Ham Casserole (Cooking Light)

• 1 slice white bread (1-ounce)
• 3 3/4 cups uncooked extra-wide egg noodles
• 2 1/2 cups sliced asparagus (1 1/2-inch)
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup whole milk
• 1 cup reduced-sodium fat-free chicken broth
• 1 tablespoon butter
• 3/4 cup finely chopped onion
• 1 tablespoon fresh lemon juice
• 1 1/2 cups cubed ham (1/2-inch)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated fresh parmesan cheese

1. Preheat oven to 450u0b0.
2. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
3. Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
4. Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in 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 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 large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
5. Bake at 450u0b0 for 10 minutes or until filling is bubbly and topping is golden.

white bread, egg noodles, flour, thyme, salt, black pepper, milk, chicken broth, butter, onion, lemon juice, ham, parsley, parmesan cheese

Taken from www.food.com/recipe/asparagus-and-ham-casserole-cooking-light-346954 (may not work)