Ham, Cheese, Asparagus Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 packaged turkey/ham (comes packaged in a half.) I use the turkey ham b/c it is less expensive then actual ham
• 1 large box Velveeta cheese
• 2 cans cream of mushroom soup
• 2 cans asparagus spears drained
• 1 large package extra wide egg noodles
• saltine crackers
• milk
• salt/pepper (optional)
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Directions: |
Directions:Boil the noodles and strain. While the noodles are boiling cut the ham into small cubes & set aside. Shred the cheese (it doesn't shred real well, it will kind of clump up, but that's ok.) Set cheese aside. Strain the cans of asparagus. Mix the 2 cans of soup in a bowl with one can of milk. You can also add to the soup mixture some of the asparagus juice (optional if you like more asparagus flavor. If you do then use half milk/half juice.) The soup mixture should still be somewhat thick; you don't want it to be runny. In a casserole dish spread enough soup mixture to the bottom of the pan to help prevent the casserole/noodles from sticking. Now you can start layering your ingredients. Layer some noodles, then ham, then asparagus spears, then top with a layer of soup mixture. You will do this layering until the pan is full (usually 3 layers.) You may have enough ingredients to do a 2nd smaller casserole dish, I usually do. Save enough noodles for the very top of the casserole. Optional: add salt & pepper between each layer.
Once layers are complete you will crumble crackers over the top of the noodles and pour remaining soup mixture over the crackers. Cover with foil and bake for 1 hour at •350 (may need an additional 20-25 minutes depending on number of layers.) |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This recipe is a Sandra Hiscox pass down :)
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