Ham and Asparagus Casserole Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 package (10 ounces) 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 shredded process cheese (Velveeta)
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
Instructions
In a large saucepan, bring 1/2 in. 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-qt. 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, at 375 ° for 25-30 minutes or until heated through. Let stand a few minutes before serving.
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