Here is a new recipe we found on the back of a Campbell's Cream of Asparagus can that is just perfect for spring, especially as you are sitting at the table with your family, with the windows wide open letting in the evening's fresh air.
This refreshing casserole is a nice substitute for winter's potato gratin and is a good way to use asparagus that is in season right now as well as leftover ham. Personally I cannot wait to try it with wild asparagus.
1 can Campbell's Condensed Cream of Asparagus Soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon ground pepper
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed, cooked ham
2 1/4 cups rotini pasta, cooked and drained
1 cup shredded cheddar cheese
Heat oven to 400 degrees. Cook pasta according to directions. Cut and steam asparagus. Then stir soup, milk, onion powder, black pepper, asparagus, ham, pasta, and 1/2 cup cheddar cheese in baking dish. Bake 25 minutes or until ham mixture is hot and bubbling. Stir and sprinkle with remaining cheese. Bake another 5 minutes or until cheese is melted.
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