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Asparagus and Ham Casserole

I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.—Helen Ostronic, Omaha, Nebraska
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    6-8 servings

Ingredients

  • 1 pound fresh asparagus, trimmed, cut into 1-inch pieces
  • 2 cups cubed fully cooked ham
  • 3 cups cooked rice
  • 1 cup finely chopped celery
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well.
  • In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture.
  • Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts
1 cup: 268 calories, 11g fat (6g saturated fat), 40mg cholesterol, 1113mg sodium, 27g carbohydrate (1g sugars, 1g fiber), 14g protein.

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