Ham and Asparagus Casserole

Submitted by Marla Swoffer

"Great way to use up leftover rice--I modified a recipe I found on the web and ended up with a real winner. Also great the next morning with scrambled eggs. I have a feeling that the right combination of seasonings could replace the cream of celery soup--let me know if you figure it out!"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 1 lb asparagus, tough ends trimmed
• 2 cups cooked rice
• 8 ounces ham (deli or packaged lunch meat works well)
• 1 cup chicken stock
• 1 (10 ounce) can cream of celery soup
• 1 cup cheddar cheese, grated

directions

1. Preheat oven to 400 and grease a rectangular casserole dish.
2. Chop asparagus and ham into bite-size pieces.
3. Combine rice, asparagus and ham in casserole dish.
4. Combine soup and stock and pour over casserole.
5. Bake uncovered for 15-20 minutes (test asparagus for preferred texture--I like mine a little crisp).
6. Sprinkle cheese on top and bake until melted.

Reviews

[msasie]

Delicious

 

[JustJudy]

I used our leftover HoneyBaked ham with this recipe and it turned out delicious -- even my very picky DH loved it! My only suggestion would be to use an 8x12 baking/casserole dish (I used 9x13 and the edges ended up a tiny bit dry, although my total cooking time was a bit longer than suggested --30 mins -- because we like our asparagus slightly tender). Thanks.