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Asparagus and Ham Casserole Recipe

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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

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Asparagus and Ham Casserole Recipe

Prep: 15 min. Bake: 35 min.

Yield: 6-8 Servings

15 35 50

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 (4 ounces) 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 268 calories, 11 g fat (6 g saturated fat), 40 mg cholesterol, 1,113 mg sodium, 27 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Asparagus and Ham Casserole in Bountiful Harvest Cookbook , p67

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Asparagus and Ham Casserole

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Reviewed on Apr. 09, 2013 by LexiKayCo

I would make this again, however, I'd use low sodium soup and broth cause it seemed a bit too salty. Otherwise my family enjoyed it.

Reviewed on Sep. 13, 2011 by joy9s

This was a great recipe and easy to make. However, the next time I make it I will add more ham to the casserole or use a little less rice. Had it for dinner as a leftover a few nights ago and it was even more tasty. Will definitely make this again.

Reviewed on Mar. 29, 2011 by HaileyKl

I had potatoes to use up, so I replaced almost 3 cups of cooked cubed potatoes for the cooked rice, and it turned out great :) The combination of the asparagus and the ham makes it very flavorful!

Reviewed on Feb. 19, 2008 by ljsiefker

THIS WOULD BE GOOD TO MAKE WHEN DENNY AND ANN ARE HERE. COULD BE MADE AHEAD.