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.
|Nutritional Guidelines (per serving)|
|Total Fat||36 g|
|Saturated Fat||19 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||2 g|