Ingredients
3 1/2
oz. (1 1/2 cups) uncooked mini lasagna noodles (mafalda)
1
(9-oz.) pkg. frozen asparagus cuts
2
tablespoons margarine or butter
1/4
cup sliced green onions
1
garlic clove, minced
1/4
cup all purpose or unbleached flour
2
cups milk
4
oz. (1 cup) shredded Swiss cheese
1 1/2
cups diced cooked ham
1/4
cup Progresso™ Garlic Herb Bread Crumbs
1
tablespoon margarine or butter, melted
Preparation
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°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°F. for 20 to 25 minutes or until casserole is bubbly and topping is golden brown.
