Recipe by SOURDOUGH
"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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hard cooked eggs, chopped
chopped green bell pepper
shredded Cheddar cheese
chopped fresh parsley
1 (10.75 ounce) can
condensed cream of mushroom soup
This one is staying in my recipe box!
I really enjoyed this recipe, but my family didn't. Their not big asparagus fans.
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.
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.
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.
This was a very good recipe. Didn't change anything. My husband would have added the mushrooms also.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Casserole I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 133
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