Easy One Pan Asparagus and Ham Casserole

Horizontal view of baked Asparagus and Ham Casserole with fresh chopped parsley.

Easy One Pan Asparagus and Ham Casserole

Make the most of leftover ham with this scrumptious Asparagus and Ham Casserole. This one-pan meal features a creamy alfredo sauce and requires no pre-cooking of the pasta.

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 485kcal

Author: Stephanie Wilson

Ingredients

16 ounces uncooked pasta like rotini pasta (1 package)
2 cups ham diced into (1/2 inch pieces)
2 1/2 cups chopped asparagus chopped into 1-inch pieces
3-4 scallions chopped

Creamy Alfredo Cooking Sauce

1/4 cup butter
2 cloves garlic minced or pressed
1/4 cup all-purpose flour
2 1/2 cups milk dairy or non-dairy
pinch ground nutmeg
4 tablespoons grated fresh Parmesan cheese divided
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
3 cups chicken broth
cornstarch slurry 1 tablespoon cornstarch whisked into 2 TBSPS cold water.
2 cups shredded Mozzarella or your favorite shredded. cheese
1/4 cup chopped fresh flat-leaf parsley for topping

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Instructions

Preheat the oven to 425° and coat a 9 x 13-inch baking dish with cooking spray.
Combine the uncooked pasta, ham, asparagus, and scallions in the baking dish.
Add the butter, flour, and garlic in a medium saucepan over medium-low heat. Whisk to combine and cook for about 3 minutes or until the roux darkens in color. Gradually stir in the milk (about 1/4 cup at a time) and the nutmeg, whisking constantly until all the milk is added. Bring to a gentle simmer, remove from the heat, and stir in 2 tablespoons Parmesan cheese.
Whisk in chicken broth, thyme, and red pepper flakes (if using) into the sauce. Season with salt and pepper to taste and pour over the pasta in the baking dish. Cover tightly with foil and bake for 30 minutes.
Remove from the oven and stir the cornstarch slurry into the pasta. At this point, the pasta should be al-dente (still firm but with a tender bite). In my oven, 30 minutes is the perfect baking time, but you may need another 10 minutes.
Sprinkle the mozzarella over the top and bake for another 8-10 minutes or until the cheese is melted and the pasta is bubbling. Garnish with remaining Parmesan cheese and fresh chopped parsley.

Notes

Alfredo Sauce: In this recipe, we're making our own homemade Alfredo sauce. If you want to save time, use a ready-made quality sauce. You will need about 2 1/2 cups of sauce.
Milk Alternative: Soy milk has a neutral flavor but is rich and creamy, but oat and almond milk work, too.

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