Ham and Asparagus Casserole

READY IN: 30mins
Recipe 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!

Top Review by 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.

Ingredients Nutrition

  • 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


  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.

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