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.
Nutritional Information per serving:
Fat, gm. 20
Protein, gm. 20
Carbs, gm. 28
Cholesterol, mg. 150
Fiber, gm. 2.9