asparagus-casserole-i

Asparagus Casserole I

10 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
SOURDOUGH
Recipe by  SOURDOUGH

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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)

Rate This Recipe
ROBY
22

ROBY

This one is staying in my recipe box!

Dianemwj
14

Dianemwj

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
13

12JENNAYS

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 254 cal
  • 13%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 13.9 g
  • 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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