Back to Ham and Asparagus Casserole

Print Options


Card Sizes

Ham and Asparagus Casserole Recipe

Ham and Asparagus Casserole Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD:4 servings


  • 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 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


  • 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. Yield: 4 servings.

Reviews for Ham and Asparagus Casserole

Sort By :

Average Rating
gooch621 User ID: 7069389 246526
Reviewed Apr. 3, 2016

"Very good! No change to recipe."

terry haussler User ID: 3861838 32834
Reviewed Mar. 25, 2013

"Made this today and it was really good. I didn't pre-cook my fresh asparagus and it was perfect. I was a little generous with my ingredients, so I added a whole can of soup and 3/4 cup of milk, along with another tablespoon of tapioca to thicken it all up. It was delicious."

joandel User ID: 4143443 12810
Reviewed May. 17, 2012

"Made this with fresh asparagus from the garden and diced ham frozen from Easter. Great flavor blend and we went back for seconds. Can't wait to make this for the grown kids and grandkids."

1CountryCook User ID: 2881884 24375
Reviewed May. 17, 2012

"Made this tonight for DH and I. I did make a few changes to the recipe........Instead of Velveeta, I used about 1 cup of shredded cheddar cheese. I added about 1/4 cup of French's Fried Onions to the casserole and instead of the bread crumbs and butter.....I garnished the top of the casserole with more of the French fried onions...(the ones used for Green Bean casserole). I put the onions over the casserole in the last 7 minutes of the bake time. Oh...I also added one can of french cut green beans! Can't wait to make this again! It would be great for a brunch also!"

OOFDA User ID: 6293066 12808
Reviewed Nov. 21, 2011

"This is so warm and filling and tastes great, a nice winters dish"

Loading Image