Ham and Asparagus Rice Casserole
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting mid-century style casserole combining savory cubed ham, tender rice, and a rich cream of asparagus sauce. Topped with a buttery, crispy corn flake crust and garnished with elegant asparagus spears.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 25 mins | None | 6 servings |
🔪 Key Equipment
- 1 1/2-quart casserole dish
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
Casserole Base
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Ham | cubed |
| 2 cups | Rice | cooked |
| 1/2 cup | American Cheese | grated |
| 1/2 cup | Evaporated Milk | or light cream |
| 1 cup | Cream of Asparagus Soup | condensed |
| 2 to 4 tbsp | Onion | chopped |
Topping & Garnish
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Corn Flakes | slightly crushed |
| 3 tbsp | Butter | melted |
| As needed | Asparagus | spears, for garnish |
Instructions
Assembly and Baking
- Preheat oven to 370°F and grease a 1 1/2-quart casserole dish.
- In a large mixing bowl, thoroughly combine the 2 cups cubed ham, 2 cups cooked rice, 1/2 cup grated American cheese, 1/2 cup evaporated milk, 1 cup cream of asparagus soup, and 2 to 4 tablespoons chopped onion.
- Transfer the mixture into the prepared 1 1/2-quart casserole dish, smoothing the top.
- In a small bowl, toss the 3/4 cup slightly crushed corn flakes with the 3 tablespoons melted butter until evenly coated, then sprinkle over the casserole.
- Garnish the top of the casserole with asparagus spears.
- Bake uncovered at 370°F for 20 to 25 minutes until the edges are bubbling and the corn flake topping is golden brown and crispy.
💡 Make-Ahead & Storage: Assemble the casserole base ahead of time, cover, and refrigerate. Add the corn flake topping and butter just before baking to keep it crispy.
Original Recipe Scan
