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Ham and Asparagus Casserole

This Ham & Asparagus Casserole turns your Easter leftovers into a comforting, crowd-pleasing meal that might just outshine the holiday itself!
Course Casserole, dinner, Main Dish
Cuisine American
Keyword ham and asparagus casserole
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 2 lbs fresh asparagus, cooked and cut into 1–2 inch pieces
  • 2 medium potatoes, cooked and sliced ¼ inch thick
  • 4 hard-boiled eggs sliced
  • 2 cups diced cooked ham
  • 1 sleeve 1Ritz crackers crushed
  • 6 tbsp butter divided
  • 3 tbsp flour
  • 1 1/2 cups milk
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dry mustard

Instructions

  • Layer the ingredients in a 9x13 baking dish:
    Spread half the asparagus. Top with half the sliced potatoes. Add half the sliced eggs. Sprinkle half the diced ham. Repeat the layers once more.
  • Melt 4 tablespoons butter in a saucepan over medium-low heat. Whisk in flour and cook for at least one minute. Slowly add milk, stirring constantly until thickened. Add salt, pepper, and dry mustard.
    Pour sauce evenly over layered ingredients.
  • Melt remaining 2 tablespoons butter.Mix with crushed Ritz crackers.Sprinkle over casserole.
  • Bake at 375°F for 20–25 minutes, until heated through and golden brown. Cover loosely with foil if topping browns too quickly.
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