Ham and Asparagus Casserole
This savory ham and asparagus casserole combines tender asparagus, hearty ham, Swiss cheese, stuffing mix, and a creamy egg custard for a satisfying oven-baked dish.
5 Servings
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
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish using non-stick spray. Set aside.
Combine Dry Ingredients:
- In a large mixing bowl, combine the dry stuffing mix, shredded Swiss cheese, chopped asparagus, and cubed ham. Mix thoroughly to ensure even distribution of ingredients.
Prepare the Custard Mixture:
- In a separate bowl, whisk together the condensed cream of mushroom soup, milk, eggs, and Dijon mustard until smooth and fully incorporated.
Assemble the Casserole:
- Pour the soup and egg mixture over the dry ingredients. Stir gently until all components are evenly moistened and combined.
Transfer to Baking Dish:
- Spoon the mixture into the prepared baking dish. Press gently with a spatula to level and compact the mixture slightly.
Bake:
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and the center is set.
Cool and Serve:
- Remove from the oven and allow the casserole to cool for 5 minutes before serving. Slice or spoon portions and serve warm.
Notes
To prepare this dish gluten-free, substitute the stuffing mix with a certified gluten-free alternative. Additionally, ensure the cream of mushroom soup is labeled gluten-free, as some brands contain wheat-based thickeners. All other ingredients are naturally gluten-free, but double-check labels to ensure safety.