A wonderful spring-time casserole and a great way to use up extra Easter eggs.
In large mixing bowl combine asparagus, ham, egg, tapioca, green pepper, onion.
Celebrate spring with my mum's French ham asparagus casserole recipe.
Ingredients of Ham and asparagus casserole
- You need 1 bunch of green asparagus.
- You need 1 bunch of green onions.
- You need 1 cup of mushrooms.
- Prepare 1 can of low fat cream of mushroom soup.
- It's 1 cup of low fat sour cream.
- It's 2 tbsp of water.
- It's 2 cup of shredded cheddar jack cheese.
- Prepare 2 cup of cooked ham.
- You need 1 1/3 cup of dried crispy fried onions.
Ham and asparagus casserole instructions
- Dice the ham and saute to thoroughly cook. Set aside..
- Wash and rinse asparagus. Cut woody ends off and discard. Cut spears into 2 to 3 inch pieces and set aside..
- In a medium bowl stir the soup, sour cream and water together..
- Cut the roots off the onions and trim the stem tops. Dice the onions and stems and place them in the bowl with the soup..
- Slice the mushrooms and mix with the soup, sour cream and green onions. Set aside..
- Shred cheese into a separate bowl and set aside..
- Measure the commercial crispy fried onions and set aside..
- Assemble the casserole. Use 1/2 the ingredients - from bottom to top layer: asparagus > soup mixture > ham > cheese > fried onions..
- Repeat step 8 to build next tier except don't add final fried onion layer..
- Bake covered for 30 minutes at 350°F..
- Add the rest of the fried onions and bake uncovered 5 minutes. Turn off oven and let casserole stand 15 minutes in cooling oven to set..
Serve this simple casserole with a salad and biscuits for a satisfying family dinner. Reheat the leftovers for lunch the next day. This elegant rice casserole is delicious and easy to make. This dish, Ham and Asparagus Casserole, is also a favorite, especially in the spring with fresh-to-market asparagus. A great weeknight meal following Yet it's equally delicious with leftovers from a Christmas ham too.
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