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Ham and Asparagus Casserole




Source of Recipe


Mrs. Lloyd Bostian


List of Ingredients




(for a crowd ~25-30 servings)

1 C. butter
1 C. flour
6 C. light cream
3 C. milk
1 C. chicken broth
1-2/3 C. grated sharp cheese
1 C. grated Parmesan cheese
1/2 C. lemon juice
3 T. grated onion
3 T. prepared mustard
2 T. minced parsley
5 tsp. salt
1 tsp. rosemary
1/2 tsp. pepper
2 C. mayonnaise
4 packages (10 oz. each) frozen Asparagus, or fresh (40 oz.)
1-1/2 pound spaghetti
5 pounds ham, cut into 1-in. cubes


Recipe



Melt butter and blend in flour. Slowly add cream, milk, and chicken broth. Cook until thickened, stirring constantly. Add cheeses, lemon juice, and season with onion, mustard, parsley, salt, rosemary, and pepper.
Mix well. remove from heat. Stir in mayonnaise. Cook asparagus and spaghetti. drain. Mix the sauce, ham cubes, and spaghetti.
In two large casseroles, arrange layers of spaghetti and ham mixture and layers of asparagus, dividing asparagus between the two casseroles. Top each with second half of spaghetti and ham mixture.
Bake in moderate (350*F.) oven for 30 minutes.