Ham and Asparagus Casserole

Cook one package (16 oz.) spaghetti (broken into thirds)

 

Cook 2 lb. fresh asparagus (I wonder if broccoli would work, too) (Do not cook very long to avoid mushiness)

 

While these two things are cooking:

 

In a saucepan:

Melt 1/2 stick butter

Add 1/4 cup flour  

Stir and cook until thickened (a very short time)

Take off heat and add:

1 can evaporated milk (I used dried milk diluted thick)
1 cup milk
1/2 c. chicken broth (I heated 1/2 cup water in the microwave with a buillion cube)
1/2 c. mayo

2 T. lemon juice
2 tsp. grated onion
2 tsp. prepared mustard
2 tsp. fresh parsley
1/4 tsp. rosemary
1/2 cup shredded cheddar cheese

1/4 c. Parmesan

 

Now put 2 eggs and 1/4 c. Parmesan in a bowl. Drain spaghetti and add to the eggs and Parmesan. Stir well.

 

You will need two sprayed 2 quart greased casseroles (you'll have one to freeze for a later meal.) Divide the spaghetti between the two. Recipe serves 10.

 

Cover evenly with the asparagus (1 1/2 in. pieces) and a one lb. package of ham pieces.

 

Pour the sauce over.

 

Cover and bake for 40 min. at 350 degrees. Remove the cover and bake 5 -10 min. more until edges are bubbly