If you have been around Mess for Less for any length of time, then you know that I am kind of obsessed with casseroles. Today I am sharing a hearty and delicious Ham and Asparagus Casserole Recipe that has it all. You get protein and veggies and bread in the form of stuffing. It works for breakfast, brunch or as a side dish at dinner. This casserole is also super popular at potlucks. So let's get cooking!
Why you'll love this ham and asparagus casserole
- Very versatile - can be used for breakfast, lunch or dinner
- Great way to use leftover ham
- The perfect dish to bring to a potluck
- dry stuffing mix
- Swiss cheese
- fresh asparagus
- cubed ham
- Cream of Mushroom Soup
- Dijon mustard
How to make this asparagus casserole recipe
To make this ham and asparagus casserole recipe, start by preheating the oven to 350 degrees.
Then, combine the stuffing, cut asparagus, and ham in a large mixing bowl. Sprinkle the cheese into the mix.
Once these ingredients are combined, spread them in a greased 13x9 cassserole dish.
In a medium bowl, whisk together the soup, milk, eggs, and mustard until thoroughly combined.
Pour the milk mixture over the ham mixture in the greased 13x9-inch casserole dish that has been treated with cooking spray.
Mix the wet and dry ingredients well.
Use a large wooden spoon to press the mixture firmly into the 2-quart casserole dish.
Bake the ham and asparagus casserole recipe for 45 minutes at 350 degrees in a preheated oven. When it comes out it will be a golden brown color. Serve the casserole while it is still warm. Simply slice into pieces with a knife. You can season with salt and pepper to taste.
I have made this for breakfast and served it for dinner with a side of pasta or rice, and it is a big hit either way.
This is a wonderful dish to bring to a potluck as well. Be warned if you do, you will be returning home with an empty baking dish. If you are taking this to a potluck, this carrier is a must have.
Ham and Asparagus Casserole Recipe
- 4 cups dry stuffing mix
- 2 cups Swiss cheese
- 2 cups asparagus, fresh cut uncooked
- 2 cups cubed ham cooked
- 1 can Cream of Mushroom Soup
- 2 cups milk
- 5 eggs
- 1 tbsp Dijon mustard
- Preheat the oven to 350 degrees.
- In a large mixing bowl, stir together the stuffing, cheese, asparagus, and ham.
- In a second large bowl, whisk together the soup, milk, eggs, and mustard.
- Pour the wet mixture over the dry ingredients in a greased casserole dish.
- Mix the wet and dry ingredients well.
- Use a large wooden spoon to press the mixture firmly into the casserole dish.
- Bake for 45 minutes and serve warm.
This nutritional information is approximate and was calculated using online calculators. Your nutrition facts may vary depending on numerous factors.
Frequently asked questions
You can store leftovers in a airtight container in the refrigerator for up to 5 days.
You can substitute an equal amount of shredded cheddar cheese. Feel free to also sprinkle some parmesan cheese on the casserole.
You can add ½ cup of chopped onion, ½ teaspoon of thyme and garnish with parsley.
Thank you for sharing this recipe, it is delicious and perfect for breakfast, or anytime. It was really easy to put together as well. There are so many variations you can create from this as well. I used cheddar because I had no swiss cheeze. The next time I make it I'd like to try the swiss.
Peace be with you
Very tasty dish. Family really enjoyed this
Can this recipe be assembled the night before then baked the morning of the brunch?
I will save this recipe for sure! Love casseroles
Casseroles are so much better during busy weekdays. I always look out for such easy recipes to make weeknight dinners. This recipe is perfect for my collection.
I'm with you, I'm a huge fan of casseroles. This will be perfect with my leftover Easter ham!
Just the pictures have my mouth watering! This would be perfect when my whole family is home to help me eat it!