Fresh Asparagus and Ham Casserole
2 pounds fresh asparagus, cooked
2 medium potatoes, cooked
4 hard-cooked eggs, sliced
2 cups diced cooked ham
6 tablespoons butter or margarine, divided
3 tablespoons flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup soft bread crumbs
Place layer of cooked asparagus in bottom of 2-quart casserole.
Slice cooked potatoes and place over asparagus.
Cover with alternating layers of sliced hard-cooked eggs, diced ham and remaining cooked asparagus.
Melt 4 tablespoons of butter in saucepan. Blend in flour.
Stir in milk and cook until mixture thickens and comes to a boil, stirring constantly.
Remove from heat.
Add salt, pepper and dry mustard and pour over casserole.
Melt remaining 2 tablespoons butter, mix with bread crumbs and sprinkle over the top.
Bake in a 375 degree F oven for 20 to 25 minutes or until crumbs are brown.
Makes 6 servings.
Leftover Ham Recipes