This budget friendly casserole is easy to make with ingredients that are also heart healthy. We lowered the fat and sodium by choosing a “Heart Healthy” condensed canned soup; which are usually half the fat and sodium as regular versions.
Soon to become a family favorite, you will want to double the recipe so you can make one for dinner tonight and freeze one for later. (Recipe includes instructions to make as a Freezer Meal.)
To complete the meal, serve with a cup of homemade Tomato Basil White Bean Soup.
Ham & Asparagus Casserole
- 1 (10.5-ounce) can Cream of Mushroom Soup such as Campbell's®Healthy Request
- 1 cup 2% Milk
- 1 tablespoon Dried Minced Onion
- 6 ounces Ham Steak diced
- 4 ounces Asparagus Spears trimmed and cut into 1-inch pieces
- 4 ounces Whole Wheat Elbow Pasta 1 cup
- 2 tablespoons Diced Pimentos
- 2 ounces Reduced Fat Cheddar Cheese shredded
Cook the Casserole Now:
- Preheat oven to 375°F.Combine soup, milk, and minced onion in a 1½-quart baking dish. Stir in ham, asparagus, elbow pasta (uncooked), and pimentos. Mix well. Cover baking dish with foil.Bake in preheated oven for 50 minutes. Uncover and sprinkle cheese on top. Bake 5 minutes, or until cheese is melted.Let cooked casserole sit for 10-15 minutes before serving.
Make as a Freezer Meal:
- Cook pasta according to package directions for half the cooking time for al dente without salt. Drain and set aside.In a 1½-quart freezer safe baking dish, combine soup, milk, minced onion, and pimentos. Stir in ham, asparagus, and drained pasta. Top with cheese.Lay plastic wrap on top of casserole and press lightly to push out air. Seal and label with date. Freeze for up to 3 months.
Thaw and Cook From Freezer:
- Remove casserole from freezer and sit at room temperature for 30 minutes. Remove plastic wrap and seal. Cover with foil. Place in oven and set temperature to 375°F. Cook for 1 hour. Remove foil and cook another 5-10 minutes to brown cheese. Let cooked casserole sit for 10-15 minutes before serving.