Asparagus and Ham Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.Helen Ostronic, Omaha, Nebraska Ingredients:
1 pound fresh asparagus, trimmed, cut into 1-inch pieces |
2 cups cubed fully cooked ham |
3 cups cooked rice |
1 cup finely chopped celery |
1-1/2 teaspoons lemon-pepper seasoning |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup chicken broth |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup dry bread crumbs |
1 tablespoon 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 or until crisp-tender; drain well.
2. In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture.
3. Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6-8 servings.
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