Asparagus And Ham Casserole Cooking Light Recipes

ASPARAGUS AND HAM CASSEROLE

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender; drain well. , In a greased 2-1/2-qt. baking dish, combine the asparagus, ham, rice, celery and lemon-pepper; set aside. In a large saucepan, combine soup and broth; add cheese. Cook and stir over medium heat until cheese is melted. Pour over ham mixture. , Combine crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 35 minutes or until heated through.

ASPARAGUS-AND-HAM CASSEROLE (COOKING LIGHT)

Steps:

• Preheat oven to 450°.
• Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
• Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
• Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
• Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

ASPARAGUS AND HAM STRATA

Steps:

• In a large bowl, whisk the first six ingredients until blended. Stir in bread, 1 cup cheese, ham and asparagus. Transfer to a greased 8-in. square baking dish. Refrigerate, covered, several hours or overnight. , Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake 40-50 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.

HAM & ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a greased 2 1/2 quart baking dish, combine asparagus, eggs and ham.
• Add cheese, green pepper, onion and parsley, mix gently.
• In a small bowl, blend lemon juice, cream and soup, add to casserole and mix well.
• Combine bread crumbs, and 2 tablespoons butter, sprinkle over casserole.
• Bake for 25 minutes.
• Let stand a few minutes before serving.

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES

Steps:

• Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
• Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
• Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
• Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
• Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

RICH AND CHEESY HAM AND ASPARAGUS NOODLE CASSEROLE

Steps:

• In large bowl, mix together well the first 4 ingredients.
• Gently fold in rest of ingredients except noodles and potato chips.
• Cook noodles 1 minute less than shortest time on directions. *I cooked mine for 6 minutes.
• Fold in noodles.
• Pour/spoon into lightly greased 13x9 baking dish.
• Top with crushed potato chips.
• Bake in 350 oven for 35 minutes til bubbly!
• *Do not precook asparagus.
• **Can sub a 10 oz. box frozen chopped broccoli, thawed and drained, for the asparagus if preferred.

HAM AND ASPARAGUS CASSEROLE

Steps:

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

HAM CASSEROLE WITH ASPARAGUS AND CHEDDAR CHEESE

Steps:

• In a saucepan, combine cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add cheese; stir until mixture is smooth and cheese is melted.
• In a lightly buttered 1 1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce.
• Repeat layers. Mix remaining 1/3 of the stuffing mix with 1 tablespoon melted butter; sprinkle over top. Bake at 350° for 30 to 40 minutes, or until casserole is hot and bubbly.

HAM AND ASPARAGUS CASSEROLE

Steps:

• Heat oven to 400°F. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole.
• Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture.
• Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean.

ASPARAGUS-POTATO BRUNCH BAKE

Steps:

• Heat oven to 350°F. Generously spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, melt butter over medium heat. Cook onions in butter 2 to 3 minutes, stirring occasionally, until tender.
• In large bowl, mix eggs and milk until blended. Stir in cooked onions, potatoes, ham and asparagus. Pour into baking dish. Top with cheese.
• Bake 30 to 35 minutes or until set. Season to taste with salt and pepper.

HAM AND ASPARAGUS CASSEROLE

Steps:

• Blanch asparagus in microwave for 3 minutes.
• Drain off any juice.
• In large mixing bowl combine asparagus, ham, egg, tapioca, green pepper, onion, mushrooms, and cheese.
• Mix together.
• In smaller bowl mix lemon juice, parsley, half& half, and mushroom soup.
• Add to ingredients in large bowl, mix well.
• Spread in greased or sprayed 13 x 9 baking dish.
• Bake in a 375º oven for 30-40 minutes.
• Let stand 10 minutes before serving.
• Serves 10-12.

ASPARAGUS HAM DINNER

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, saute asparagus and yellow pepper in oil until crisp-tender. Add tomatoes and ham; heat through. Drain pasta; add to mixture. Stir in parsley and seasonings. Sprinkle with cheese.