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Asparagus and Ham Casserole

By: Helen Ostronic

"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"

Rate/Review | Read Reviews (32)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1 pound fresh asparagus, cut into 1-inch pieces
2 cups cubed fully cooked ham
3 cups cooked rice
1 cup diced celery
1 1/2 teaspoons lemon pepper
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup chicken broth
1 cup shredded Cheddar cheese
1 tablespoon butter
1/2 cup bread crumbs

Directions

Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. In a greased 2-1/2-qt. casserole, mix asparagus, ham, rice, celery and lemon pepper. In a saucepan, mix soup and broth. Add cheese and cook until melted. Pour into casserole. Melt butter in a small saucepan; add crumbs and cook and stir until browned. Sprinkle on top of casserole. Bake at 350 degrees F for 35 minutes.