Asparagus and Ham Casserole Recipe

4 5 9
Asparagus and Ham Casserole Recipe
Asparagus and Ham Casserole Recipe photo by Taste of Home
Publisher Photo

Asparagus and Ham Casserole Recipe

Read Reviews
4 5 9
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

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. Yield: 6-8 servings.
Originally published as Asparagus and Ham Casserole in Bountiful Harvest Cookbook 1994, p67

Nutritional Facts

1 cup: 268 calories, 11g fat (6g saturated fat), 40mg cholesterol, 1113mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 14g protein.

  • 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
  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.
  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.
  3. Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Asparagus and Ham Casserole in Bountiful Harvest Cookbook 1994, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsparagus and Ham Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bplowman User ID: 6015366 217064
Reviewed Jan. 6, 2015

"I made this dish for a visiting minister and my Pastor's family and they loved it. Served with 'Mom's Buttermilk Biscuits' and a rhubarb crisp. The minister thank me several times for this meal. Made this for my husband and will will definitely have this again!"

MY REVIEW
LexiKayCo User ID: 7197180 43113
Reviewed Apr. 9, 2013

"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."

MY REVIEW
joy9s User ID: 191345 19608
Reviewed Sep. 13, 2011

"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."

MY REVIEW
HaileyKl User ID: 5616446 18345
Reviewed Mar. 29, 2011

"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!"

MY REVIEW
ljsiefker User ID: 1046474 18343
Reviewed Feb. 19, 2008

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

Loading Image