Go Back
+ servings
Square overhead shot of dump and bake ham and asparagus casserole on a wooden table.
Print Pin
5 from 1 vote

Dump-and-Bake Ham and Asparagus Casserole

Welcome spring or take advantage of leftover Easter ham with this easy dump-and-bake ham and asparagus casserole!
Course Dinner
Cuisine American, Southern
Keyword Easy Ham Casserole, ham and asparagus casserole, ham casserole, leftover ham recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 people
Calories 484kcal
Author Blair Lonergan

Ingredients

Instructions

  • Preheat oven to 425°F (220°C). Grease a deep 13 x 9-inch baking dish with cooking spray.
  • In the prepared baking dish, stir together uncooked pasta, ham, asparagus, mushrooms, and garlic.
    Process shot showing how to make ham and asparagus casserole
  • In a separate bowl, whisk together the Alfredo sauce and chicken broth. Pour the sauce mixture over the pasta and other dry ingredients in the baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
    Pouring Alfredo sauce and broth over casserole.
  • Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite) and the vegetables are crisp-tender. I have had good luck with the 30-minute cook time; however, some folks might need 10 or 15 minutes longer. If the pasta is still too hard after 30 minutes, just cover the dish and return it to the oven until the pasta is al dente and the veggies are tender. Then move on to the next step.
  • Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
    Bowl of grated mozzarella cheese.
  • Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
    Overhead shot of dump and bake ham and asparagus pasta casserole on a table.

Notes

  • Pick a high-quality, flavorful Alfredo sauce (or make your own). With only a handful of ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand if you can find it, but any similar variety (like Prego) will work.
  • Make sure to cover your dish tightly with foil or with a tight-fitting lid so that none of the liquid or steam escapes during cooking. The pasta needs to absorb the liquid as it bakes.
  • Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and most of the liquid should be absorbed.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Add buttered Ritz crackers, seasoned bread crumbs combined with melted butter, or buttered panko breadcrumbs during the final 10 minutes if you like a crunchy topping.
  • Garnish the casserole with fresh herbs like basil or parsley for a bright, fresh touch. A sprinkling of grated Parmesan cheese is also delicious!

Nutrition

Serving: 1/8 of the casserole | Calories: 484kcal | Carbohydrates: 49g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 1404mg | Potassium: 314mg | Fiber: 3g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 2mg