Ham and asparagus casserole
Needed a dish to serve with a soup course. Had some ham and a nice bunch of asparagus on hand. Decided to see what happens when you layer asparagus in a casserole.
Ham and asparagus casserole
Needed a dish to serve with a soup course. Had some ham and a nice bunch of asparagus on hand. Decided to see what happens when you layer asparagus in a casserole.
Cooking Instructions
- 1
Dice the ham and saute to thoroughly cook. Set aside.
- 2
Wash and rinse asparagus. Cut woody ends off and discard. Cut spears into 2 to 3 inch pieces and set aside.
- 3
In a medium bowl stir the soup, sour cream and water together.
- 4
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.
- 5
Slice the mushrooms and mix with the soup, sour cream and green onions. Set aside.
- 6
Shred cheese into a separate bowl and set aside.
- 7
Measure the commercial crispy fried onions and set aside.
- 8
Assemble the casserole. Use 1/2 the ingredients - from bottom to top layer: asparagus > soup mixture > ham > cheese > fried onions.
- 9
Repeat step 8 to build next tier except don't add final fried onion layer.
- 10
Bake covered for 30 minutes at 350°F.
- 11
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.
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