We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.—Kea Fisher, Bridger, Montana
- 1 package (16 ounces) spaghetti, broken into thirds
- 2 pounds fresh asparagus, trimmed and cut into 1-1/2 inch pieces
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1 can (12 ounces) evaporated milk
- 1 cup milk
- 1/2 cup chicken broth
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons grated onion
- 2 teaspoons prepared mustard
- 2 teaspoons minced fresh parsley
- 1/4 teaspoon dried rosemary, crushed
- 1/2 cup shredded cheddar cheese
- 3 cups cubed fully cooked ham
- Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain.
- In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes.
- In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended.
- Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly. Yield: 2 casseroles (8 servings each).
Originally published as Ham and Asparagus Casserole in Casserole Cookbook 2001, p156
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