(Cook Time: 45 minutes
Ingredients:
- 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 American or 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
Preparation:
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 layers. Mix remaining 1/3 of the stuffing mix with 1 tablespoon melted butter; sprinkle over top. Bake at 350° for 30 to 40 minutes, or until casserole is hot and bubbly.
Ham and asparagus casserole serves 4 to 6.
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