Creamy Hampotato Bake W Asparagus Recipes

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ASPARAGUS AND HAM CASSEROLE



Asparagus and Ham Casserole image

I created this casserole one day while trying to find a good recipe for leftover ham. Instead of resorting to scalloped potatoes and ham, or ham and noodles, I tried asparagus. Everyone liked it so well, I've made it ever since.-Helen Ostronic, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed, cut into 1-inch pieces
2 cups cubed fully cooked ham
3 cups cooked rice
1 cup finely chopped celery
1-1/2 teaspoons lemon-pepper seasoning
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 268 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1113mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.

ROASTED ASPARAGUS WRAPPED IN SERRANO HAM



Roasted Asparagus Wrapped in Serrano Ham image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 5

Canola oil spray
1 pound thinly sliced serrano ham (about 24 slices)
1 pound asparagus, stalks trimmed to equal lengths
1 tablespoon orange zest and 2 tablespoons juice
Flaky sea salt

Steps:

  • Preheat the oven to 425 degrees F. Lightly grease a baking sheet with canola oil spray.
  • Lay a slice of ham on a work surface. Place a stalk of asparagus perpendicular to the ham, with the tip of the asparagus just higher than the top edge of the ham. Roll the asparagus on a diagonal, tightly wrapping the ham around the stalk as you go. (The ham should cover the entire stalk except for about an inch on the top and bottom ends.) Repeat with the remaining asparagus and ham.
  • Place the asparagus, seam-side down, on the prepared baking sheet and lightly grease the tops with canola oil spray. Bake until the ham is crispy and the asparagus has softened and begun to char at the tips, about 15 minutes. Immediately pour the orange juice over the hot asparagus and season with salt. (The orange juice will almost completely evaporate on the hot baking sheet, but it will infuse the asparagus with orange flavor.)
  • Transfer the asparagus to a serving plate and garnish with the orange zest. Serve immediately.

CREAMY HAM AND POTATO CASSEROLE



Creamy Ham and Potato Casserole image

Take advantage of easy short-cuts like frozen vegetables and prepared soup for this creamy meat-and-potatoes medley.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 6

3 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1 1/2 cups frozen cut green beans
1 1/2 cups finely chopped cooked ham
3/4 cup milk
1/2 cup shredded American cheese (2 oz)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium

Steps:

  • Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In large bowl, mix all ingredients; spoon into baking dish.
  • Bake about 1 hour or until bubbly and hot. Let stand 5 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 5 g, TransFat 0 g

CREAMY FRESH ASPARAGUS CASSEROLE



Creamy Fresh Asparagus Casserole image

Springtime brings excellent local fresh asparagus. Try this with your Easter ham dinner for some ahhh and ohhs! Enjoy!!

Provided by Caroline Cooks

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs asparagus spears
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 teaspoon salt
1 dash pepper
4 hardboiled egg, sliced
1/2 cup cracker crumb
2 tablespoons butter

Steps:

  • Snap off tough ends of asparagus and remove scales with knife or vegetable peeler.
  • Cut into 1 1/2-inch pieces.
  • Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside.
  • Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly.
  • DO NOT BROWN.
  • Gradually add milk, stirring constantly until smooth and thickened.
  • Stir in salt and pepper, to taste.
  • Arrange half of asparagus in lightly sprayed baking dish.
  • Top with egg slices and half of white sauce.
  • Repeat.
  • Combine cracker crumbs with butter and sprinkle over casserole.
  • Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.

Nutrition Facts : Calories 367.4, Fat 21.4, SaturatedFat 11.7, Cholesterol 234.2, Sodium 522.7, Carbohydrate 30.1, Fiber 5, Sugar 3.5, Protein 16.9

ASPARAGUS-POTATO BRUNCH BAKE



Asparagus-Potato Brunch Bake image

Thanks to leftover ham and frozen vegetables, this comforting casserole is in the oven in only 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 8

Number Of Ingredients 8

1 tablespoon butter or margarine
1 cup sliced green onions
8 eggs
1/2 cup fat-free (skim) milk
3 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
2 cups chopped lean cooked ham (1/2 lb)
1 box (9 oz) frozen asparagus cuts, thawed, drained
1 cup shredded Cheddar cheese (4 oz)

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.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 245 mg, Fat 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

HAM & ASPARAGUS CASSEROLE



Ham & Asparagus Casserole image

"I love to try out new recipes on my family. I'm always looking for ways to incorporate some of my favorite vegetables in with my main dishes, and this one was a success!" Rachel Kowasic - Connellsville, PA

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

3-3/4 cups uncooked yolk-free whole wheat noodles
2-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium onion, chopped
1 tablespoon reduced-fat butter
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup fat-free milk
1 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1-1/2 cups cubed fully cooked lean ham
1/4 cup minced fresh parsley
1/3 cup french-fried onions
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside., In a large skillet, saute the chopped onion in butter until tender. Combine the flour, thyme and pepper; gradually whisk in milk and broth until smooth. Add milk mixture to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice., Drain noodles; add the ham, parsley, sauce and asparagus. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with fried onions and cheese., Cover and bake at 350° for 20 minutes or until bubbly. Uncover and bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 343 calories, Fat 8g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 946mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

CREAMY GARLIC ASPARAGUS BAKE



Creamy Garlic Asparagus Bake image

Serve this creamy, flavor-packed asparagus side dish, and you'll get rave reviews. It's unforgettably delicious from the first bite to the last!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 7

4 quarts water
2 lb fresh asparagus spears, trimmed (about 35 spears per lb)
2 packages (5.2 oz each) Boursin® cheese with garlic and herbs, softened
1 cup heavy whipping cream
3/4 cup shredded fresh Parmesan cheese
2 medium plum (Roma) tomatoes, seeded and chopped
1 teaspoon fresh thyme leaves

Steps:

  • Heat oven to 400°F.
  • To blanch asparagus, heat 4 quarts water (add 1 tablespoon salt, if desired) in 6-quart Dutch oven to boiling. Add asparagus; cook 3 to 4 minutes or until asparagus is crisp-tender. Remove asparagus, and immediately immerse in bowl of ice cold water. Let stand 5 minutes. Drain well; pat dry with paper towels.
  • Place asparagus spears in ungreased 13x9-inch (3-quart) baking dish.
  • In medium bowl, mix Boursin™ cheese and whipping cream with whisk or fork until blended. Stir in Parmesan cheese; spread over asparagus. Top with tomatoes.
  • Bake 15 to 20 minutes or until heated through. Sprinkle with thyme.

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 90 mg, Fat 5 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 1 g

ASPARAGUS CASSEROLE II



Asparagus Casserole II image

This is a recipe my mother always made on special occasions--it was the only casserole dish my father would eat. My husband had never eaten asparagus until we married 25 years ago and now always requests this dish when asked what he would like on special occasions. It is so easy and so delicious!

Provided by STERRY

Categories     Side Dish     Casseroles

Time 45m

Yield 8

Number Of Ingredients 5

4 eggs
3 (15 ounce) cans asparagus, drained
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups crushed buttery round crackers
4 ounces shredded Cheddar cheese

Steps:

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel and slice.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In the prepared dish layer 1 1/2 cans of asparagus, 1 can mushroom soup, 2 eggs and 1 cup of crushed crackers. Repeat layers with remaining ingredients.
  • Cover and bake in preheated oven for 25 minutes. Remove cover and top with grated cheese. Cover and bake an additional 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 470.8 calories, Carbohydrate 42.4 g, Cholesterol 107.9 mg, Fat 27.6 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 8 g, Sodium 1575.1 mg, Sugar 4.7 g

HAM AND ASPARAGUS CASSEROLE



Ham and Asparagus Casserole image

Oh my, it's like pot pie! A tender biscuit layer tops a creamy filling of a tasty ham and asparagus duo.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

2 cups 1-inch pieces asparagus
1 1/2 cups diced fully cooked ham
1/2 cup milk
1 can (10 3/4 ounces) condensed cream of asparagus soup
1 cup shredded Italian-style cheese blend (4 ounces)
1 cup Original Bisquick™ mix
3/4 cup milk

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.

Nutrition Facts : Calories 290, Carbohydrate 21 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1290 mg

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

CHEESY HAM POTATO BAKE



Cheesy Ham Potato Bake image

I have been told by several people that this could possibly be the best thing they ever tasted!! A delicious and easy casserole your kids will beg you to make!! Cheese, ham, and hash browns make this a dish even your pickiest eater will like!

Provided by Heather Gray

Categories     Main Dish Recipes     Pork     Ham

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (30 ounce) package frozen hash brown potatoes, thawed
1 (12 ounce) package pre-cooked ham steak, diced
2 cups shredded sharp Cheddar cheese, or more to taste
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup butter, melted
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil.
  • Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 16.3 g, Cholesterol 63.2 mg, Fat 25 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 13.8 g, Sodium 730.4 mg, Sugar 0.7 g

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES



Sheet-Pan Ham, Asparagus and Hasselback Potatoes image

Small boneless ham is the perfect centerpiece for this sheet pan dinner for 4. The ham roasts with a sweet and sticky jam and mustard glaze, while the potatoes become crisp and tender as they soak in a delicious garlic butter. Finish the dish with a simple roasted asparagus, buttered rolls, and almost no cleanup!

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

6 tablespoons unsalted butter
4 cloves garlic, sliced
4 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1/2 cup fig jam
1/4 cup packed light brown sugar
1/4 cup country Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 small fully cooked boneless ham (2 1/2 to 2 3/4 pounds)
4 medium russet potatoes
1 bunch asparagus, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced and separated into rings
1 cup shredded gruyère cheese (about 4 ounces)
1 tablespoon finely chopped fresh chives
Buttered dinner rolls, for serving

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.

POTATO ASPARAGUS BAKE



Potato Asparagus Bake image

Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 9

1 pound potatoes, peeled and quartered
1 pound fresh asparagus, trimmed
2 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.

Nutrition Facts :

ASPARAGUS BAKE



Asparagus Bake image

I make this for breakfast/brunch the day after Easter. It's a great way to use up leftover dinner rolls and cooked vegetables. Everything bakes in one pan so assembling this dish is easy. You can substitute spinach for the asparagus and add mozzarella cheese if you wish.

Provided by Bobbie Pearsall

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 12

Number Of Ingredients 9

4 cups asparagus, trimmed and cut into 1 inch pieces
12 dinner rolls
1 ½ cups diced processed American cheese
2 ½ cups cooked ham, coarsely chopped
6 eggs
3 cups milk
3 tablespoons minced onion
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • If using raw asparagus: place a steamer basket or insert and two cups of water into a small stock pot. Bring water to a boil and then add the asparagus. Cook until tender but still firm, about 5 minutes. Drain and let cool.
  • Lightly grease a 9x13 inch baking dish. Split dinner rolls in half and set top half aside. Tear bottom half of rolls into pieces and spread evenly in pan. Layer asparagus, cheese and ham over bread pieces. Arrange remaining half of rolls on top of other ingredients.
  • Beat together eggs, milk, onion, salt and pepper. Pour egg mixture into pan and refrigerate over night.
  • Remove pan from refrigerator 30 minutes before baking and preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered until a knife inserted into center of pan comes out clean, about 55 minutes. Let stand about 10 minutes before cutting.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 15.1 g, Cholesterol 131.7 mg, Fat 13 g, Fiber 1.5 g, Protein 15.3 g, SaturatedFat 6.2 g, Sodium 824.9 mg, Sugar 5.1 g

CREAMY HAM AND ASPARAGUS TAGLIATELLE



Creamy Ham and Asparagus Tagliatelle image

Make and share this Creamy Ham and Asparagus Tagliatelle recipe from Food.com.

Provided by Sackville

Categories     Ham

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

500 g asparagus, trimmed
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
2 slices ham, cut into strips
500 g tagliatelle pasta noodles or 500 g fettuccine
100 ml heavy cream
2 tablespoons parsley, chopped
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Cook the asparagus in boiling water until just tender.
  • Drain, setting aside some of the cooking water.
  • Cool and slice on the diagonal.
  • Heat the butter and olive oil in a frying pan, before adding the onion.
  • Sauté until soft and then add the ham, cooking for a further minute.
  • Add the asparagus and a ladle full of the cooking water.
  • Simmer until most of the water has evaporated.
  • Set aside while cooking the pasta in a separate pot, until al dente.
  • When the pasta is nearly ready, reheat the sauce and add the cream, parsley, salt and pepper.
  • Simmer for five minutes or until reduced by half.
  • Drain the pasta and toss with the sauce.
  • Sprinkle parmesan on top.

HAM AND ASPARAGUS CASSEROLE



Ham and Asparagus Casserole image

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!

Provided by Marla Swoffer

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

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

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.

POTATO, HAM & ASPARAGUS BAKE



Potato, Ham & Asparagus Bake image

Got fresh asparagus? Make this delicious cheesy potato bake. Hard to believe just 25 minutes of prep work can yield so much awesome!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

2 lb. Yukon gold potato es (about 8), thinly sliced
3 Tbsp. margarine
1 onion, thinly sliced
2 Tbsp. flour
2 cups milk
1/4 cup KRAFT Grated Parmesan Cheese
1 lb. fresh asparagus spears, trimmed, cut lengthwise into thirds
1 cup chopped cooked ham
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Heat oven to 375°F.
  • Cook potatoes in boiling water in large saucepan 8 to 10 min. or until just tender; drain in colander. Melt margarine in same saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook and stir 1 min. Gradually whisk in milk until blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in Parmesan.
  • Place half the potatoes in 13x9-inch baking dish sprayed with cooking spray; cover with layers of half each of the sauce, asparagus and ham. Repeat layers. Sprinkle with shredded cheeses; cover.
  • Bake 45 min. or until heated through, uncovering after 30 min.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 700 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 17 g

RICH AND CHEESY HAM AND ASPARAGUS NOODLE CASSEROLE



Rich and Cheesy Ham and Asparagus Noodle Casserole image

Whipped this up yesterday and it turned out so good I thought I'd share! A great way to use up that leftover Christmas or Easter ham lurking in the freezer! Easy to make, and sinfully delicious if I do say so myself! Enjoy! :)

Provided by Wildflour

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1.5 (10 3/4 ounce) cans cream of mushroom soup
1 1/4 cups sour cream
1/3 cup milk
2 cups shredded kraft Italian cheese blend (8 oz. package)
3 cups cooked ham, cubed bite-sized
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 teaspoon instant minced onion
fresh coarse ground black pepper, to taste
1 1/2 cups raw asparagus, cut into 1-inch pieces
3 cups uncooked wide or dumpling egg noodles
1 1/2-2 cups finely crushed ruffles potato chips

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.

ASPARAGUS HAM BAKE



Asparagus Ham Bake image

This comforting casserole is a crowd-pleaser, so I often take it to church potluck suppers.-Joan Nichols, Sarina, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 9

2 cups cubed fully cooked ham
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup evaporated milk
1/2 cup shredded process cheese (Velveeta)
3 tablespoons finely chopped onion
1 package (10 ounces) frozen asparagus spears, thawed
1/2 cup crushed cornflakes
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture. Combine cornflakes crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 1209mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

CREAMED HAM AND ASPARAGUS



Creamed Ham and Asparagus image

To be truthful, asparagus is my least favorite vegetable. But I make an exception with this recipe my mom and I came up with together. The ham and cheese really lend a tasty difference. Now that our parents are retired, my brothers and I have taken over the family farm. We milk 200 Holsteins.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 pound fresh or frozen asparagus, cut into 1-inch pieces
1 tablespoon cornstarch
1-1/2 cups milk, divided
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried parsley flakes
1-1/2 pounds fully cooked ham, cubed
3 hard-boiled large eggs, chopped
2 cups shredded cheddar cheese
Toast points or biscuits

Steps:

  • In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.

Nutrition Facts : Calories 805 calories, Fat 72g fat (43g saturated fat), Cholesterol 339mg cholesterol, Sodium 2606mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.

HAM AND POTATOES WITH ASPARAGUS



Ham and Potatoes With Asparagus image

Make and share this Ham and Potatoes With Asparagus recipe from Food.com.

Provided by crazycookinmama

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

2 sheets heavy duty aluminum foil
2 medium red potatoes, thinly sliced
1 (8 ounce) ham steaks or 1 (8 ounce) center cut ham steaks, cut in half
8 -12 asparagus spears, trimmed
0.5 (10 ounce) container refrigerated alfredo sauce

Steps:

  • Preheat oven to 450°F or grill to medium-high. Spray foil with nonstick spray.
  • Center half of potatoes on each sheet of aluminum foil. Top with ham and asparagus. Spoon one-fourth of container of alfredo sauce over top of each servings; reserve remaining alfredo sauce for future use.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  • Bake 20 to 22 minutes on a cookie sheet in oven or grill 13 to 15 minutes in covered grill.

Nutrition Facts : Calories 300.9, Fat 5.3, SaturatedFat 1.7, Cholesterol 51.1, Sodium 1488.3, Carbohydrate 36.3, Fiber 4.8, Sugar 3.5, Protein 27.7

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