Ham and Asparagus Casserole

This family-favorite award winning casserole is perfect for all occasions. But it's especially nice for an Easter brunch -- the ham, hard-cooked eggs and asparagus in it are so much a part of that special day. Cinnamon-flavored yeast bread makes a tasty accompaniment for this easy casserole, as do rolls.


6 servings

Casserole Ingredients

1 (10 ounce) package frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
4 hard-cooked eggs, peeled and chopped
1 cup cubed fully cooked ham
2 tablespoons quick-cooking tapioca
1/4 cup Velvetta Pasteurized Prepared Cheese Product
2 tablespoons chopped green pepper
2 tablespoons chopped onion
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1/2 cup half-and-half cream or evaporated milk
1 cup condensed cream of mushroom soup, undiluted

Topping Ingredients

1 cup soft bread crumbs
2 tablespoons butter, melted


Preheat oven to 375°F (191°C).

In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a 2-1/2-quart baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley.

In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top.

Bake, uncovered, in the preheated oven for 25 to 30 minutes or until heated through. Let stand a few minutes before serving.

Nutritional Information

1 serving (1 cup) equals 248 calories, 15 g fat (7 g saturated fat), 180 mg cholesterol, 789 mg sodium, 15 g carbohydrate, 2 g fiber, 13 g protein.

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