I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.—Helen Ostronic, Omaha, Nebraska
Asparagus and Ham Casserole
Asparagus and Ham Casserole
Prep Time
15 min
Cook Time
35 min
Yield
6-8 servings
Ingredients
- 1 pound fresh asparagus, trimmed, cut into 1-inch pieces
- 2 cups cubed fully cooked ham
- 3 cups cooked rice
- 1 cup finely chopped celery
- 1-1/2 teaspoons lemon-pepper seasoning
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup dry bread crumbs
- 1 tablespoon butter, melted
Directions
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well.
- In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture.
- Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts
1 cup: 268 calories, 11g fat (6g saturated fat), 40mg cholesterol, 1113mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 14g protein.
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