"Those who forget the pasta are condemned to reheat it."--Unknown

Spring Casserole of Ham, Asparagus, and Spaghetti Recipe

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This recipe for Spring Casserole of Ham, Asparagus, and Spaghetti, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Akers
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. frozen (or fresh)
2 T. minced green pepper
Asparagus, chopped in
2 T. minced onions
˝ inch pieces
1 tsp. oil
1 (8 oz.) pkg. cooked
˝ C. milk
Spaghetti
˝ C. ˝ & ˝
1/3 C. cubed Velveeta
1 can cream of mushroom
2 T. tapioca
˝ C. dry bread crumbs
1 T. parsley
2 T. butter, melted
1 T. lemon juice
No-stick spray
4 hard boiled eggs, chopped

Directions:
Directions:
Over medium heat, brown bread crumbs in melted butter. Set aside. Sauté the onion and green pepper in the oil.
In a large bowl, combine ham, asparagus, Velveeta cheese, tapioca, parsley, lemon juice, hard boiled eggs, peppers and onions.
In a separate dish, combine ˝ & ˝ , milk, and cream of mushroom soup. Toss ham mixture with spaghetti. Place in shallow baking dish coated in no-stick spray. Pour soup mixture over ingredients. Top with browned bread crumbs. Add additional milk if mixture looks dry. Bake at 375 degrees until bubbling. This dish freezes well and is great as a left over.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
N/A

 

 

 

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