Easy Ham and Asparagus Casserole
Creamy, cheesy ham and tender asparagus bake together with pasta for a cozy, weeknight-friendly casserole. Minimal prep, big comfort.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 3 cup asparagus, cut into 1-inch pieces
- 2 cup diced cooked ham
- 3 cup cooked rotini pasta drained well
- 10.5 oz condensed cream of mushroom soup
- 0.75 cup milk
- 1 tbsp Dijon mustard
- 0.5 cup diced onion
- 2 tsp minced garlic
- 1.25 cup shredded sharp cheddar
- 0.5 cup shredded mozzarella
- 0.5 tsp kosher salt reduce if ham is very salty
- 0.5 tsp black pepper
- 0.75 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 2 tbsp grated Parmesan
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Boil pasta in salted water until just shy of al dente. Drain and set aside.
- Warm olive oil in a large skillet over medium heat. Soften onion for 3 minutes.
- Stir in garlic and cook 30 seconds. Add asparagus and sauté 3–4 minutes until bright and crisp-tender.
- Whisk soup, milk, Dijon, salt, and pepper in a bowl until smooth.
- Combine pasta, ham, sautéed vegetables, sauce, and half the cheddar in a large bowl.
- Spread mixture in the baking dish. Top with remaining cheddar and all the mozzarella.
- Mix panko with melted butter and Parmesan. Sprinkle evenly over the casserole.
- Bake 25–30 minutes until bubbly and golden. Rest 10 minutes before serving.
Notes
Try Swiss or Gruyère instead of cheddar for a classic ham-and-asparagus pairing. Stir in 1 cup sliced mushrooms with the onion if you like. To make ahead, assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time. Leftovers keep 3–4 days refrigerated; reheat covered at 325°F until warm.
This recipe is an original creation inspired by classic Easy Ham and Asparagus Casserole flavors. All ingredient ratios and instructions are independently developed.