Ham and Asparagus Casserole

Ham and Asparagus Casserole is an ultra creamy pasta casserole with alfredo sauce, cheese, and a Ritz cracker topping.

Leftover Ham Recipe

This comforting casserole is a great way to use up leftover Easter, Thanksgiving, or Christmas ham. You will need about 2 cups of diced ham, but can get away with using as little as 1 cup. You can also use store-bought ham for this recipe if you don’t have leftovers.

Use A Jar Of Alfredo Sauce

Jarred Alfredo Sauce is used as the sauce for this creamy casserole. You will need about 22 ounces, which is about one and a half jars of alfredo sauce.

How To Make Ham and Asparagus Casserole

(More detailed instructions below.)

1. Cook the pasta and drain.
2. Saute the onion, carrots, and asparagus in butter.
3. Mix together the ingredients. Stir together the pasta, asparagus mixture, peas, ham, alfredo sauce, salt, pepper, red pepper flakes, and mozzarella cheese.
4. Add topping and bake 30 minutes.

Variations

• Use broccoli in place of asparagus.
• Make a homemade alfredo sauce if you wish. You will need about 2 1/2 cups.
• Add a third of a cup of finely shredded Parmesan cheese for more flavor.
• Use any type of pasta. Cavatappi is my favorite but penne, elbow, or shells work well.
• The peas can be left out if you don’t like them.
• Use turkey instead of ham.

How To Serve

I love to serve this pasta casserole with a garden salad with Creamy Italian Dressing or Creamy Balsamic Dressing.

How To Store

This casserole will keep for 4 days in an airtight container in the refrigerator. The recipe makes a large amount so expect to have leftovers.

More Leftover Ham Recipes

• Cheesy Ham and Potato Chowder
• Mac and Cheese with Ham
• Ranch Noodles with Ham
• Ham Tetrazzini
• Ham and Noodle Casserole with Broccoli
• Ham Pot Pie

Print

Ham and Asparagus Casserole

Ham and Asparagus Casserole is an ultra creamy pasta casserole with alfredo sauce, cheese, and a Ritz cracker topping.

Course Dinner, Main Dish

Cuisine Southern

Keyword Casserole, leftover ham, pasta

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Calories 417kcal

Equipment

• 9×13-inch baking dish
• Large Skillet

Ingredients

• 3 cups uncooked cavatappi pasta
• 2 tablespoons butter
• ½ cup diced carrot
• ½ cup diced onion
• 1 pound asparagus, tough ends discarded and cut into 1-inch pieces
• 1 cup frozen peas, thawed
• 2 cups diced ham
• 22 ounces Alfredo sauce
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper flakes
• 1 cup shredded mozzarella cheese

Topping

• 1 cup coarsely crushed Ritz crackers
• 2 tablespoons melted butter

Instructions

• Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
• Cook pasta in salted water according to package directions. Set aside.
• Melt butter in a large skillet. Add carrot, onion, and asparagus and cook for 4 minutes.
• In a large bowl stir together pasta, carrot mixture, peas, ham, alfredo sauce, salt, pepper, red pepper flakes, and mozzarella cheese.
• Transfer to prepared baking dish.
• In a small bowl stir together cracker crumbs and melted butter. Sprinkle on top of casserole.
• Bake 30 minutes.

Notes

Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.

Nutrition

Calories: 417kcal | Carbohydrates: 32g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 1250mg | Potassium: 272mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2192IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 2mg

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