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Ham and Asparagus Casserole

 Ham and Asparagus Casserole
This family-favorite casserole is perfect for all occasions. But it's especially nice for an Easter brunch—the ham, hard-cooked eggs and asparagus in it are so much a part of that special day. Cinnamon-flavored yeast bread makes a tasty accompaniment for this easy casserole, as do rolls.
4 ServingsPrep: 15 min. Bake: 25 min.


  • 1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
  • 4 hard-cooked eggs, peeled and chopped
  • 1 cup cubed fully cooked ham
  • 2 tablespoons quick-cooking tapioca
  • 1/4 cup shredded process cheese (Velveeta)
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 cup half-and-half cream or evaporated milk
  • 1 cup condensed cream of mushroom soup, undiluted
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted


  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;
  • cover and boil for 3 minutes. Drain and immediately place asparagus
  • in ice water. Drain and pat dry.
  • In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham;
  • sprinkle tapioca evenly over all. Stir in the cheese, green pepper,
  • onion and parsley.
  • In a small bowl, combine the lemon juice, cream and soup; add to

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Ham and Asparagus Casserole (continued)

Directions (continued)

  • casserole and mix thoroughly. Combine topping ingredients; sprinkle
  • over top.
  • Bake, uncovered, at 375° for 25-30 minutes or until heated
  • through. Let stand a few minutes before serving. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer