Ham and Asparagus Casserole
With hard-cooked eggs and asparagus, this family-favorite casserole is perfect for all occasions. But it's especially nice for springtime brunches. —Donetta Brunner, Savanna, Illinois
Ingredients
- 1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
- 4 hard-boiled large eggs, chopped
- 1 cup cubed fully cooked ham
- 2 tablespoons quick-cooking tapioca
- 1/4 cup shredded 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
- TOPPING:
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
