Asparagus Casserole I

10
SOURDOUGH 0

"Leftover ham, hard-cooked Easter eggs and asparagus combine to make a wonderful springtime casserole we all love. Garnish with toasted almonds, crushed potato chips or cracker crumbs, if desired."

Ingredients 45 m {{adjustedServings}} servings 254 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
  3. Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
  4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.
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Reviews 10

  1. 13 Ratings

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ROBY
10/25/2003

This one is staying in my recipe box!

Dianemwj
5/28/2007

This was terrific! I usually shy away from any recipe that calls for canned soup as an ingredient but this kind of comfort food requires it. I used cream of asparagus soup and added mushrooms instead of the cream of mushroom soup. I also crushed up some sour-cream-and-chive flavored potato chips and sprinkled them on top. Also left out the tapioca. I didn't see the purpose of it. My husband loved this dish and said that it is definately a "keeper". Will make again when we crave something creamy and comforting.

12JENNAYS
2/4/2008

I took this casserole to a superbowl game and it was a touchdown for sure! Some changes I made: I used about 4 cups of chopped ham, 2-10oz of frozen cut asparagus, a whole small green pepper, I probably used at least a cup of shredded cheese, 2 cans of cream of mushroom soup and about 3/4-1 cup of evaporated milk and I added fresh mushrooms. Everyone loved this recipe. When I make it for just my husband and I next time, I will use the original recipe in an 8 x 8 baking dish instead of a 9 x 13.