|Nutritional Guidelines (per serving)|
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 3/4-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 stuffing crumbs (herb seasoned)
- 2 cups diced cooked ham
- 2 cups cut asparagus spears (cooked and drained)
- 1 tablespoon melted butter
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.