| |

An Easy Springtime Favorite: Ham and Asparagus Casserole

This post may contain affiliate links. Please read our disclosure policy.

An Easy Springtime Favorite: Ham and Asparagus Casserole | 31Daily.com

Want to save this recipe?

Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!

Save Recipe

A perfect dish, anytime you have leftover ham, with this easy to make, Ham and Asparagus Casserole.

Having leftover ham is such a treat, and there are so many ways to use it. Ham sandwiches, of course, ham and cheese omelets… and my favorite, Ham and Navy Bean soup.

And… we love this casserole enough to make it with slices of honey ham from the deli, anytime the mood strikes.

Ham Recipes at 31Daily!

This dish, Ham and Asparagus Casserole, is also a favorite, especially in the spring with fresh-to-market asparagus. A great weeknight meal following Easter.

Yet it’s equally delicious with leftovers from a Christmas ham too. I love to change up the asparagus and include shredded Brussel sprouts or other season veggies.

An easy casserole, filled with flavor, and a family favorite my guys seem to gobble it up!

Ham and Asparagus Casserole


1/2 cup Panko Breadcrumbs
3 3/4 cups uncooked wide egg noodles (or any other favorite pasta)
2 1/2 cups (1 1/2-inch) sliced asparagus
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 cup milk
1 cup fat-free, less-sodium chicken broth
1 tablespoon butter
3/4 cup finely chopped onion
2 cloves garlic, minced
1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
1/4 cup chopped fresh flat-leaf parsley
1 tomato, diced
3-4 scallions, sliced
4 tablespoons grated fresh Parmesan cheese, divided


Preheat oven to 425°.

Cook pasta in boiling water 7 minutes. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, pepper and red pepper flakes in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion and garlic; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat and stir in 2 tablespoons Parmesan cheese. Combine the pasta mixture, milk mixture, ham, tomato and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs, scallions, and cheese.

Bake at 425° for 20 minutes or until filling is bubbly and topping is golden.

Pin It


    1. I have not frozen this meal before. My family tends to eat it up before I can freeze it for later. I’m SO glad you enjoyed it!

Leave a Reply

Your email address will not be published. Required fields are marked *