Asparagus Casserole I Recipe -
  • READY IN 45 mins

Asparagus Casserole I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
  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.
  4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

This one is staying in my recipe box!

Most Helpful Critical Review
Jul 22, 2003

I really enjoyed this recipe, but my family didn't. Their not big asparagus fans.


13 Ratings

May 28, 2007

This was terrific! I usually shy away from any recipe that calls for canned soup as an ingredient but this kind of comfort food requires it. I used cream of asparagus soup and added mushrooms instead of the cream of mushroom soup. I also crushed up some sour-cream-and-chive flavored potato chips and sprinkled them on top. Also left out the tapioca. I didn't see the purpose of it. My husband loved this dish and said that it is definately a "keeper". Will make again when we crave something creamy and comforting.

Feb 04, 2008

I took this casserole to a superbowl game and it was a touchdown for sure! Some changes I made: I used about 4 cups of chopped ham, 2-10oz of frozen cut asparagus, a whole small green pepper, I probably used at least a cup of shredded cheese, 2 cans of cream of mushroom soup and about 3/4-1 cup of evaporated milk and I added fresh mushrooms. Everyone loved this recipe. When I make it for just my husband and I next time, I will use the original recipe in an 8 x 8 baking dish instead of a 9 x 13.

Apr 14, 2004

Made a few changes to this recipe. Omitted the tapioca and used fat-free half in half (reduced amount) in place of the evaporated milk. Also, added 4 oz of sauteed fresh mushrooms and baked close to an hour to reduce some of the liquid and make sure the onions, pepper and celery were cooked through. It was good. Not sure if I would make it again, but it was easy.

Apr 19, 2004

This was a very good recipe. Didn't change anything. My husband would have added the mushrooms also.

Apr 19, 2004

Thanks, Carol. We loved this. I didn't have green pepper so I left it out and I made a cream sauce and added a small can of mushrooms in place of the mushroom soup. What a wonderful way to use up Easter dinner leftovers and make it taste as good if not better than the first time.

May 18, 2009

With lots of salt and pepper the flavor wasn't too bad. However, my pepper and onion was still crunchy and I didn't enjoy that. I give this 3 stars but hubby gives it 4. Next time I make this I will precook the pepper and onion.


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  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 953 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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