act two: asparagus and ham casserole

as i mentioned earlier this week, we're concentrating on making new meals with our easter leftovers at cotton top.  tonight's menu included this crazy simply casserole where i used leftover spiral ham and roasted garlic asparagus.  before i put it in the oven, the sauce looked a little watery, but after sticking it the oven for 10 minutes, it came out bubbly and gooey - just the way i like it!  the best part about this dinner - it only clocked in at 250 calories per serving (and each serving size is 1 cup).  you can substitute the ham or asparagus for any proteins or vegetables you have lying around the house.  i'm thinking chicken and peas would be great alternatives.

ingredients:
slightly adapted from cooking light
1/4 cup panko bread crumbs
3 3/4 whole wheat penne pasta
2 1/2 cups cooked asparagus, cut into 1 inch pieces
1/4 cup flour
1/2 teaspoon dried ground thyme
1 cup whole milk
1 cup fat free, less sodium chicken broth
1 tablespoon butter
1/2 cup onion, chopped
1 tablespoon fresh lemon juice
1 1/2 cup diced cooked ham
2 tablespoons parmesan cheese
s&p

directions:
preheat oven to 450 degrees. cook pasta according to directions, until al dente.  place flour, thyme and s&p in bowl.  gradually add milk and broth, stirring with a whisk until it's not lumpy anymore. melt butter in sauce pan over medium high heat.  add onions and cook for about 4 minutes.  add milk/stock mixture, stirring constantly until sauce comes together and is thick.  in a larger bowl, combine cooked pasta, ham, asparagus and milk/stock mixture.  pour into greased (with pam) casserole dish.  top with panko breadcrumbs and cheese.  cook for 10 minutes until top is brown and golden.