Ham and Swiss Casserole

Source: Jan Taylor

3 1/2 (1 1/2 cups) uncooked mini lasagna noodles (mafalda)
1 (9 ounce) package frozen asparagus cuts
2 tablespoons margarine or butter
1/4 cup sliced green onions
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups milk
4 ounces (1 cup) shredded Swiss cheese
1 1/2 cups diced cooked ham

Topping
1/4 cup bread crumbs
1 tablespoon margarine or butter, melted

In large saucepan, cook mini lasagna noodles to desired doneness as directed on package, adding asparagus during last minute of cooking time. Drain; return to saucepan.

Meanwhile, heat oven to 350 degrees F. Spray 2-quart casserole with nonstick cooking spray.

Melt margarine in medium saucepan over medium heat. Add onions and garlic; cook 1 minute. Stir in flour; cook until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Add cheese; stir until melted.

Add cheese sauce and ham to cooked lasagna noodles; mix well. Spoon into sprayed casserole.

In small bowl, combine topping ingredients; mix well. Sprinkle over top.

Bake at 350 degrees F for 20 to 25 minutes or until casserole is bubbly and topping is golden brown.

Makes 4 servings.

ENJOY!