Asparagus and Ham Casserole
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 6-8 servings.
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
Ingredients
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1 pound fresh asparagus, trimmed, cut into 1-inch pieces
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2 cups cubed fully cooked ham
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3 cups cooked rice
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1 cup finely chopped celery
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1-1/2 teaspoons lemon-pepper seasoning
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup chicken broth
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1 cup shredded cheddar cheese
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1/2 cup dry bread crumbs
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1 tablespoon butter, melted
Directions
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1.
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.
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2.
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.
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3.
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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