Ham and Asparagus Casserole recipe

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1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
¼ cup chopped onion
¼ cup chopped green bell pepper
⅓ cup shredded Cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup evaporated milk

Nutrition Info

253.5 calories
carbohydrate: 13.9 g
cholesterol: 190 mg
fat: 14.8 g
fiber: 1.8 g
protein: 17.1 g
saturatedFat: 5.6 g
servingSize: -
sodium: 953 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -


  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Trim asparagus and cut into 3/4 inch pieces, blanch in microwave for 2 to 3 minutes and drain.

  3. Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk, mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.

  4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.

Recipe Yield

6 servings

Recipe Note

Leftover ham, hard-cooked Easter eggs and asparagus combine to make a wonderful springtime casserole we all love. Garnish with toasted almonds, crushed potato chips or cracker crumbs, if desired.

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