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.
INGREDIENTS (for 6 servings):
- 1 pound fresh asparagus
- 5 hard cooked eggs, chopped
- 2 cups diced ham
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/3 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
- 1/2 cup evaporated milk
Preheat oven to 375 degrees F (190 degrees C).
Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
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.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.