Asparagus Ham Bake

The recipe Asparagus Ham Bake can be made in roughly 40 minutes. This main course has 310 calories, 16g of protein, and 16g of fat per serving. This recipe serves 6. For $1.61 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 52 people have tried and liked this recipe. Head to the store and pick up asparagus spears, cooked ham, process american cheese, and a few other things to make it today. It is brought to you by Taste of Home. Overall, this recipe earns a good spoonacular score of 53%. Similar recipes are Penzey's Ham and Asparagus Bake, Asparagus, Ham and Egg Bake, and Icelandic Asparagus & Ham Bake.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 package (10 ounces) frozen asparagus spears, thawed

3 tablespoons butter, melted

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2 cups cubed fully cooked ham

2 cups cooked rice

1/2 cup crushed cornflakes

3/4 cup evaporated milk

3 tablespoons finely chopped onion

1/2 cup shredded process cheese (Velveeta)

Equipment:

baking pan

bowl

Cooking instruction summary:

Directions In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture. Combine cornflakes crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 4-6 servings. Originally published as Asparagus Ham Bake in Casserole Cookbook2001, p82 Nutritional Facts 1 serving (1 cup) equals 346 calories, 17 g fat (9 g saturated fat), 58 mg cholesterol, 1,209 mg sodium, 32 g carbohydrate, 2 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture.

2. Combine cornflakes crumbs and butter; sprinkle over top.

3. Bake, uncovered, at 375° for 30-35 minutes or until heated through.


Nutrition Information:

Quickview
309k Calories
16g Protein
16g Total Fat
25g Carbs
8% Health Score
Limit These
Calories
309k
15%

Fat
16g
25%

  Saturated Fat
8g
53%

Carbohydrates
25g
8%

  Sugar
4g
5%

Cholesterol
65mg
22%

Sodium
1067mg
46%

Get Enough Of These
Protein
16g
33%

Phosphorus
316mg
32%

Manganese
0.5mg
25%

Calcium
229mg
23%

Selenium
15µg
23%

Vitamin B1
0.34mg
23%

Vitamin B2
0.36mg
21%

Vitamin K
20µg
20%

Zinc
2mg
16%

Vitamin B12
0.97µg
16%

Vitamin C
12mg
16%

Vitamin A
760IU
15%

Vitamin B3
2mg
15%

Iron
2mg
14%

Copper
0.28mg
14%

Vitamin B6
0.28mg
14%

Potassium
404mg
12%

Folate
43µg
11%

Vitamin B5
1mg
10%

Magnesium
36mg
9%

Fiber
1g
6%

Vitamin E
0.87mg
6%

Vitamin D
0.29µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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