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Ham, Cheese, Asparagus Casserole Recipe

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This recipe for Ham, Cheese, Asparagus Casserole, by , is from Rogers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Kurtz

Category:
Category:

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)

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.)

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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