Asparagus Ham Bake Recipe

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Asparagus Ham Bake Recipe
Asparagus Ham Bake Recipe photo by Taste of Home
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Asparagus Ham Bake Recipe

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This comforting casserole is a crowd-pleaser, so I often take it to church potluck suppers.—Joan Nichols, Sarina, Ontario
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 cups cubed fully cooked ham
  • 2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup evaporated milk
  • 1/2 cup shredded process cheese (Velveeta)
  • 3 tablespoons finely chopped onion
  • 1 package (10 ounces) frozen asparagus spears, thawed
  • 1/2 cup crushed cornflakes
  • 3 tablespoons butter, melted

Directions

In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture. Combine cornflakes crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 4-6 servings.
Originally published as Asparagus Ham Bake in Casserole Cookbook 2001, p82

Nutritional Facts

1 cup: 346 calories, 17g fat (9g saturated fat), 58mg cholesterol, 1209mg sodium, 32g carbohydrate (6g sugars, 2g fiber), 17g protein.

  • 2 cups cubed fully cooked ham
  • 2 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup evaporated milk
  • 1/2 cup shredded process cheese (Velveeta)
  • 3 tablespoons finely chopped onion
  • 1 package (10 ounces) frozen asparagus spears, thawed
  • 1/2 cup crushed cornflakes
  • 3 tablespoons butter, melted
  1. In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture. Combine cornflakes crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 4-6 servings.
Originally published as Asparagus Ham Bake in Casserole Cookbook 2001, p82

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