Recipe by Bobbie Pearsall
"I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
asparagus, trimmed and cut into 1 inch pieces
1 1/2 cups
diced processed American cheese
2 1/2 cups
cooked ham, coarsely chopped
ground black pepper
This one was good, the best part about it you can use this recipe as a base and improvise switching the veggies, meats or cheeses with whatever you have left over in your fridge. A very satisfying meal.
I modified this considerably after a first attempt that was just too bland, with flavors that didn't compliment each other. To my second batch, I added sauteed onions, mushrooms and garlic. I also changed the cheese to a mixture of provolone, gruyere and swiss. I decreased the milk by 1 cup and added a can of cream of celery soup instead, along with 1/2 cup of evaporated milk. This turned out fantastic and got rave reviews at my weekly gal's poker game.
I ran across this dish looking for a way to use up leftover dinner rolls. It was pretty good, but my hubby said it's not better than tuna casserole. Instead of the ham, I substituted prosciutto which added a richer flavor to the dish. I used a can of cream of celery soup and condensed milk in place of the milk as suggested above. I felt these changes made this a more appropriate dish for supper. I'll try it with the ham and leave out the asparagus another time for a brunch.
My family did not enjoy this at all and we love asparagus.
This was excellent! I prepared it the night before! I wouldn't change a thing! Thanks for the recipe!
I made this as written with the exception of the cheese - we don't care for processed cheese so I used a Cheddar / Jack Cheese blend. You don't have to pre-cook the asparagus - that saves a little time. This is a great recipe to use up left overs - perfect after Easter. I have made recipes like this in individual oven safe ramekins. Each can be customized to suit different tastes. It is a fun kitchen project when we do a sleep over with the kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 117
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple breakfast casserole with eggs, ham, cheese, and veggies.
See how to make a white pizza with ham, asparagus, and two cheeses.
Make a quick and easy fresh asparagus side dish.