Ham and Asparagus Casserole

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 254 Calories

Ingredients

• ½ cup evaporated milk
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 tablespoons chopped fresh parsley
• ¼ cup chopped onion
• ⅓ cup shredded Cheddar cheese
• 2 cups diced ham
• ¼ cup chopped green bell pepper
• 1 pound fresh asparagus
• 5 hard cooked eggs, chopped
• 2 tablespoons tapioca

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.

Step 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.

Step 4

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.