Ham and Asparagus Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts |
4 hard-cooked eggs, peeled and 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 |
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. Yield: 4 servings.
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