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This casserole really turned out great! It was something a little different to do with leftover ham and very tasty!
Enjoy!
hugs,
peg
Asparagus and Ham Casserole
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
6-8 ServingsPrep: 15 min. Bake: 35 min.
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 Progresso ® Chicken Broth
1 cup (4 ounces) shredded cheddar cheese
1/2 cup dry bread crumbs
1 tablespoon butter, melted
Directions
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.
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.
Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.
Yield: 6-8 servings.
Recipe source:
http://www.tasteofhome.com/recipes/Asparagus-and-Ham-Casserole
This casserole really turned out great! It was something a little different to do with leftover ham and very tasty!
Enjoy!
hugs,
peg
Asparagus and Ham Casserole
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
6-8 ServingsPrep: 15 min. Bake: 35 min.
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 Progresso ® Chicken Broth
1 cup (4 ounces) shredded cheddar cheese
1/2 cup dry bread crumbs
1 tablespoon butter, melted
Directions
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.
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.
Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.
Yield: 6-8 servings.
Recipe source:
http://www.tasteofhome.com/recipes/Asparagus-and-Ham-Casserole