Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) spaghetti, broken into thirds

  2. 2 pounds fresh asparagus, trimmed and cut into 1-1/2 inch pieces 2 eggs, lightly beaten

  3. 1/2 cup grated Parmesan cheese, divided

  4. 1/4 cup butter, cubed

  5. 1/4 cup all-purpose flour

  6. 1 can (12 ounces) evaporated milk

  7. 1 cup milk

  8. 1/2 cup chicken broth

  9. 1/2 cup mayonnaise

  10. 2 tablespoons lemon juice

  11. 2 teaspoons grated onion

  12. 2 teaspoons prepared mustard

  13. 2 teaspoons minced fresh parsley

  14. 1/4 teaspoon dried rosemary, crushed

  15. 1/2 cup shredded cheddar cheese

  16. 3 cups cubed fully cooked ham

Instructions Jump to Ingredients ↑

  1. Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain. In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended. Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly. Yield: 2 casseroles (8 servings each).


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