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Ham and Asparagus Casserole

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 4 servings.
With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. —Donetta Brunner, Savanna, Illinois

Ingredients

  • 1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
  • 4 hard-boiled large eggs, chopped
  • 1 cup cubed fully cooked ham
  • 2 tablespoons quick-cooking tapioca
  • 1/4 cup shredded 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
  • TOPPING:
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Directions

  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top.
  • 4. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand a few minutes before serving.

Nutrition Facts

1-1/2 cups: 362 calories, 21g fat (9g saturated fat), 247mg cholesterol, 1131mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 20g protein.

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