Ham Casserole with Asparagus and Cheddar Cheese

  • 1 can cream of celery soup
  • 1 cup milk
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon dried crumbled marjoram
  • 1/4 teaspoon crumbled dried rosemary
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 cups herb seasoned stuffing mix
  • 2 cups diced cooked ham
  • 2 cups cut asparagus spears, cooked and drained
  • 1 tablespoon butter, melted

In a saucepan, combine the cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add the cheese; stir until the mixture is smooth and the cheese is melted.

In a lightly buttered 1 1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce.

Repeat the layers. Mix the remaining 1/3 of the stuffing mix with 1 tablespoon of the melted butter; sprinkle over the top. Bake at 350° for 30 to 40 minutes, or until the casserole is hot and bubbly.

  • Yields: 4-6 servings
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