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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Ham and Asparagus Casserole Recipe

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This recipe for Ham and Asparagus Casserole is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
12 to 16 (1/2-inch thick) slices French or Italian bread (about 2 cups.) 1cup shredded low-moisture, part-skim mozzarella or Italian blend cheese, divided in half.
1 cup chopped cooked lean ham, divided in half.
8-ozs. fresh asparagus spears, cut in 1-inch pieces
6 eggs
1 cup skim or low-fat milk
2 Tbsps. lemon juice
1/4 tsp. garlic powder
Directions:
Directions:
Evenly coat 8-inch square baking dish with spray. Layer half of the bread slices in the bottom of dish. Sprinkle with 1/2 cup of the cheese, 1/2 cup of the ham and 1 cup of the asparagus pieces. Cover with the remaining bread slices, laying them flat in a shingled pattern. Sprinkle with the remaining cheese, ham and asparagus spears. In a medium bowl, beat eggs, milk, lemon juice and garlic powder. Pour evenly over layers. cover with aluminum foil. Bake in preheated 350º F oven until a knife inserted near center comes out clean, about 40-45 minutes.
Personal Notes:
Personal Notes:
This recipe can be made ahead and refrigerated over night. with a cold mixture, allow a little more cooking time.

 

 

 

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