Ham and Asparagus Casserole
Savory Ham and Asparagus Casserole made with stuffing mix, Swiss cheese, fresh asparagus, cooked ham, cream of mushroom soup, milk, eggs, and Dijon mustard.
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Servings: 5
Ingredients
- 4 c dry stuffing mix
- 2 c Swiss cheese shredded
- 2 c fresh asparagus cut into small pieces and uncooked
- 2 c cooked ham cubed
- 1 can cream of mushroom soup
- 2 c milk
- 5 eggs
- 1 tbsp Dijon mustard
- Nonstick cooking spray or butter for greasing the baking dish
Instructions
- Preheat the oven to 350°F.
- Lightly grease a baking dish with nonstick cooking spray or butter.
- In a large mixing bowl, combine the dry stuffing mix, shredded Swiss cheese, fresh cut asparagus, and cubed cooked ham.
- Stir until the ingredients are evenly distributed.
- In a separate large bowl, whisk together the cream of mushroom soup, milk, eggs, and Dijon mustard.
- Whisk until the mixture is smooth and fully combined.
- Pour the soup and egg mixture over the stuffing, cheese, asparagus, and ham mixture.
- Stir well until all ingredients are evenly coated and the stuffing mixture is fully moistened.
- Transfer the mixture to the prepared baking dish.
- Press the mixture firmly and evenly into the dish.
- Bake for 45 minutes, or until the casserole is hot, set in the center, and lightly golden on top.
- Remove the casserole from the oven.
- Allow it to rest for a few minutes before serving.
- Serve hot.
Notes
To make this Ham and Asparagus Casserole gluten free, replace the dry stuffing mix with a certified gluten-free stuffing mix.
Use a gluten-free cream of mushroom soup, as many canned cream soups contain wheat-based thickeners.
Confirm that the Dijon mustard, ham, Swiss cheese, milk, and all packaged ingredients are labeled gluten free.
Prepare the casserole with clean bowls, utensils, measuring cups, baking dishes, and serving tools to prevent gluten cross-contact.
If using leftover ham, check any glaze, seasoning, or sauce used on the ham to ensure it does not contain gluten.