Ham & Asparagus Casserole

By cdrier

Taken from Slow Cooking & Casseroles purchased from Barnes & Noble,lots of great, easy recipes.

Ingredients

• 4 eggs
• 4 oz pack. almond slivers
• 2 T. butter,plus extra for topping
• 1/2 C. seasoned bread crumbs, plus extra for topping
• 1 lb.fresh asparagus, trimmed
• 2 C. cubed *Drier's* ham
• 1/2 C. grated New York cheese
• 3 T. tapioca
• 3 T. chopped green onions with tops
• 1/4 C. chopped mushrooms
• 3 T. minced red bell pepper
• 2 T. fresh snipped parsley
• 1 T. lemon juice
• 1/2 C. milk
• 10 1/2 ounce can of cream of mushroom soup

Preparation

Step 1

In a saucepan, cover eggs with water. Cook until hard-boiled,remove from heat,drain,set aside
Toast almonds at 250 for 10 to 15 min.
set aside
Melt butter add bread crumbs and toss to coat.Cook asparagus until slightly tender,drain, arrange in lightly greased 1 1/2 qt. baking dish set aside.
Stir together ham, cheese, tapioca, onions, mushrooms, almonds, bell pepper, parsley and lemon juice until well mixed.
Slice eggs diagonally spoon a layer of half the ham mixture over asparagus and top with a layer of half the egg slices, repeat layers with remaining ham mixture and egg slices
Combine mushroom soup and milk Slowly pour over ham mixture top with bread crumbs Bake at 350 for 25 to 30 min.