Friday, March 12, 2010

Recipe: Asparagus and Ham Casserole

Tasty and filling. It has the benefits of being easy to prepare and have a short prep and bake time.

Asparagus and Ham Casserole

1 pound fresh asparagus, cut into 1-inch pieces
2 cups cubed fully cooked ham
3 cups cooked rice
1 cup diced celery
1 1/2 teaspoons lemon pepper
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup chicken broth
1 cup shredded Cheddar cheese
1 tablespoon butter
1/2 cup bread crumbs


Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. In a greased 2-1/2-qt. casserole, mix asparagus, ham, rice, celery and lemon pepper. In a saucepan, mix soup and broth. Add cheese and cook until melted. Pour into casserole. Melt butter in a small saucepan; add crumbs and cook and stir until browned. Sprinkle on top of casserole. Bake at 350 degrees F for 35 minutes

I do make one modification to the recipe. I use a full bag of shredded cheddar cheese- half goes into the soup mixture and half goes on top of the crumbs.

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