This is a great spring casserole that would be perfect to make the week after Easter. Use your leftover ham and hard boiled eggs and combine it with the new fresh asparagus.

1 can (15 ounces) cream of celery soup

1 cup fat-free milk

1/2 cup finely chopped onions

1/4 teaspoon dried marjoram

1/4 teaspoon dried rosemary

1/2 cup shredded cheddar cheese, divided

2 cups seasoned croutons, divided

6 ounces (1-1/2 cups) diced ham

1/2 pound fresh asparagus, blanched*

2 hard boiled eggs, sliced

1 medium tomato sliced

Preheat oven to 350 degrees. Butter a 1-1/2 quart casserole or a 9 x 11 inch baking pan. In a small saucepan, combine soup, milk, onions, marjoram, and rosemary. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes or until onion are tender. Add 1/4 cup of the cheese. Remove from heat and set aside. Place 1 1/2 cups of stuffing mix on bottom of casserole dish.

Layer ham on top. Cut asparagus into 1 inch pieces and layer over the ham. Pour reserved sauce into the casserole. Arrange egg slices and tomato slices on top. Crush remaining 1/2 cup of croutons and sprinkle on top. Sprinkle with remaining cheese. Bake for 30 minutes or until heated through. Let set a few minutes before serving.

*To blanch asparagus, place in boiling water for 2 minutes. Cool under cold running water. Drain well.

Note: For a big crowd, double the recipe and use 1 can of cream of celery soup and 1 can of cream of mushroom soup. Double all other ingredients and bake in a 9 x 13 inch baking pan.

Serves 4

Nutritional Information per serving:

Calories 270

Fat, gm. 20

Protein, gm. 20

Carbs, gm. 28

Cholesterol, mg. 150

Fiber, gm. 2.9