Name: Ham and Asparagus Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 4 cups dry stuffing mix; 2 cups shredded Swiss cheese; 2 cups fresh asparagus (chopped (uncooked)); 2 cups cooked ham (cubed); 1 can (10.5 oz condensed cream of mushroom soup); 2 cups whole milk; 5 large eggs; 1 tablespoon Dijon mustard; Non-stick cooking spray (for greasing the baking dish)

This ham and asparagus casserole uses stuffing mix, Swiss cheese, asparagus, ham, eggs, and soup for a cheesy, comforting dish.

I didn’t plan on creating a casserole that day. Actually, I was trying very hard not to cook at all. It was one of those weird in-between evenings where you’re just kind of staring at the fridge, hoping something magical appears between the oat milk and old celery. Been there?

Anyway, there I was, holding a container of leftover ham from a brunch that honestly wasn’t even that good. And right behind it? A bunch of asparagus that was still technically green but had started doing that sad bendy thing. You know the one. I almost tossed it out, but something in me was like, “Maybe… just maybe…”

So I threw together what I had—some boxed stuffing (because of course I always buy extra in November and forget it exists), a can of cream of mushroom soup I’ve probably moved houses with twice, and the eggs I didn’t use in pancakes that morning.

What came out of the oven 45 minutes later? Wildly good. Like, better than it had any right to be. Cheesy, golden, crispy at the edges, soft and savory inside. I didn’t talk for a solid three minutes while eating it. And that’s saying something.

Why You’ll Love This Ham and Asparagus Casserole Recipe?

Here’s the thing—this ham and asparagus casserole is exactly what casseroles should be: easy, satisfying, slightly nostalgic, and strangely customizable depending on your mood or what you’re trying to use up. It’s a fridge-clearing miracle that somehow feels like a full meal.

You’ve got salty ham, tender asparagus, gooey cheese, and that bready, cozy, stuffing texture that just hugs everything together. It’s the food equivalent of putting on sweatpants after a long day.

And yeah, you might be thinking, “Stuffing? Like… Thanksgiving stuffing?” Yep. But trust me—it gives this casserole just the right base. It soaks up the eggy, creamy mixture without turning into mush, and somehow makes the whole dish feel like a giant, warm hug in a baking dish.

Ingredient Notes:

Okay, let’s walk through what’s going in this thing. But real quick—if you’re already sweating because you’re out of something, breathe. This recipe is more suggestion than law.

Dry stuffing mix (4 cups): You want the boxed kind, like Stove Top. Don’t use the premade stuff from Thanksgiving. I mean, unless it’s day-after leftovers—then okay, you win.
Swiss cheese (2 cups): It melts beautifully and has that subtle bite. If you hate Swiss (hi, Mom), use cheddar, mozzarella, or a blend. It’s fine.
Fresh asparagus (2 cups): Chop it small. No need to blanch or precook it—it softens up in the oven like magic.
Ham (2 cups, cooked and cubed): Leftovers? Deli slices? Random ham steak from the bottom of your freezer? All good.
Cream of mushroom soup (1 can): Cream of chicken or celery works too. I once used Greek yogurt mixed with broth in a pinch. It was fine. Not amazing. But fine.
Milk (2 cups): Any kind, though full-fat gives the richest flavor. I’ve even used almond milk when I was out. Still solid.
Eggs (5): Yes, five. I know that feels like a lot. But they help set the whole thing and give it that brunch-y baked vibe.
Dijon mustard (1 tbsp): Totally optional, but it brings a little zing. I add it when I remember. You should too.

How To Make Ham and Asparagus Casserole?

Step 1: Preheat your oven.
Set it to 350°F. Grease a 9×13 baking dish or whatever vaguely rectangular dish you grab first. I’ve used a round one before. It was fine.

Step 2: Mix the dry ingredients.
Toss your stuffing, cheese, chopped asparagus, and cubed ham in a big mixing bowl. It’ll look like chaos. Go with it.

Step 3: Whisk the wet stuff.
In another bowl, combine the soup, milk, eggs, and Dijon mustard. It’ll look kind of gloopy and weird. That’s casserole life.

Step 4: Combine it all.
Pour the wet mixture into the dry stuff and stir until everything is nicely coated. Don’t overthink it. If it seems thick, good. That’s what you want.

Step 5: Bake it.
Spread everything evenly in your greased dish and press it down just a little. You’re not packing a suitcase—just making sure it’s level. Bake for 45 minutes, uncovered, until the top is golden and the center feels set.

Step 6: Let it cool for 5 minutes… if you can wait.
Slice. Serve. Watch people go back for seconds before you even sit down.

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Storage Options:

Once cooled, cover the dish or transfer leftovers to a container. It’ll keep in the fridge for 4 days, and honestly? It might taste better on day two. The flavors settle in like soup does.

To reheat, microwave individual slices or warm the whole pan at 325°F for about 15 minutes.

Freezer-friendly? Yep. Let it cool, wrap it tight, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Variations and Substitutions:

Let’s be honest—most of us are not following recipes to the letter. And you shouldn’t have to.

No ham? Use cooked bacon, sausage, turkey, or even rotisserie chicken.
Don’t like asparagus? Try spinach, mushrooms, bell peppers, or all three.
Want it spicier? Add red pepper flakes or pepper jack cheese.
Gluten-free? Use GF stuffing and double-check your soup.
Vegetarian? Ditch the meat and bulk up the veggies. Add extra cheese if you’re like me and overcompensate with dairy.

What to Serve with Ham and Asparagus Casserole?

This ham and asparagus casserole is a full meal in my opinion—but if you want a few sides (or just love a good spread), try:

Simple green salad with lemon vinaigrette
Fresh fruit for contrast
Roasted potatoes if you’re in the mood for double carbs (always a yes)
Buttery biscuits or warm rolls for sopping up leftovers on the plate
Hot coffee or a mimosa if this is doubling as brunch (which it should)

Frequently Asked Questions:

Do I need to cook the asparagus first?
Nope. It bakes perfectly in the casserole. I’ve never precooked it and I never will.

Can I prep this ahead?
Yep. Mix it all up and refrigerate overnight. Bake it fresh the next day.

Is it freezer-friendly?
Yes, and it holds up surprisingly well. Just let it cool completely before wrapping and freezing.

So… are you going to try it? If you do, I hope you love it as much as I do. And if you end up swapping five ingredients and using whatever you found in the back of the fridge? Even better. That’s the spirit of this ham and asparagus casserole. It’s comfort food, not a chemistry experiment. Let me know how it goes—unless you eat the whole pan yourself. Then just nod knowingly and carry on.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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