my asparagus casserole

Ingredients

• Servings: 8
• 1 pound fresh asparagus, trimmed
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup chicken broth
• 1 (8 ounce) precooked ham steak, diced - divided
• 1 cup crushed buttery round crackers
• 1 cup frozen green beans
• 1 cup french fried onions
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• place asparagus spears into a large skillet and pour in about 1 inch of water. bring to a boil, cover skillet, and steam until the asparagus is very tender, about 20 minutes, adding more water if needed. transfer to a plate and set aside.
• preheat oven to 400 degrees f (200 degrees c).
• grease a 2-quart casserole dish.
• lay the asparagus into the bottom of the prepared casserole dish.
• whisk together cream of mushroom soup and chicken broth in a bowl; pour half the soup mixture over the asparagus.
• sprinkle in half the diced ham.
• spread cracker crumbs evenly over the ham.
• spread green beans over the cracker crumbs.
• pour remaining soup mixture over the casserole and sprinkle on the remaining ham.
• arrange french-fried onions over the top of the casserole, and cover the casserole with a lid.
• bake in the preheated oven until the casserole is bubbling, about 30 minutes.
• remove from oven, and sprinkle cheddar cheese over the casserole in an even layer.
• return to oven without covering casserole; bake until the cheese is melted, another 5 minutes.