Dump-and-Bake Ham and Asparagus Casserole

4.50 from 2 votes

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

Cook Time 45

Total Time 55

Servings people

Calories 484kcal

1 (16 ounce) package uncooked rotini pasta
2 cups diced ham (about 12 ounces)
8 ounces fresh asparagus, tough ends removed and cut into 1-inch pieces
8 ounces sliced fresh mushrooms
2 teaspoons minced fresh garlic
22 ounce jar Alfredo sauce (use 1 very large 22-ounce jar or 1 ½ 15-ounce jars (approximately 2 ½ cups total))
3 cups chicken broth
2 cups shredded mozzarella (or Italian blend cheese)
Optional: Parmesan cheese and fresh chopped herbs, such as basil, oregano, and parsley for garnish

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.
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.
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).
Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

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.

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!