|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 5g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Condensed soup and simple herbs make the preparation for this casserole fast and easy. Use frozen or fresh cooked asparagus in this casserole. This is a great way to use leftover ham. Or dice a fully cooked ham steak or deli ham for the recipe. It's an excellent all-in-one casserole for any night of the week.
Serve this simple casserole with a salad and biscuits for a satisfying family dinner. Reheat the leftovers for lunch the next day.
1 (10.75-ounce) can cream of celery soup
1 cup milk
1/4 cup finely chopped onion
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon dried rosemary, crumbled
1/2 cup shredded cheddar cheese, or American cheese
1 1/2 cups herb stuffing mix
2 cups diced cooked ham
2 cups cut asparagus spears, cooked and drained
1 tablespoon unsalted butter, melted
Heat the oven to 350 F.
Lightly butter a 1 1/2 quart casserole dish or baking pan.
In a saucepan, combine cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling.
Add the cheese; stir until mixture is smooth and cheese is melted.
In the prepared casserole or baking dish, layer one-third of the dry stuffing mix and then top with half of the ham, half of the asparagus, and half of the cheese sauce. Repeat the layers.
Mix the remaining one-third of the stuffing mix with 1 tablespoon melted butter; sprinkle over top.
Bake the ham and asparagus casserole in the preheated oven for 30 to 40 minutes, or until casserole is hot and bubbly.
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.