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!
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.
