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.)
- Cook the pasta and drain.
- Saute the onion, carrots, and asparagus in butter.
- Mix together the ingredients. Stir together the pasta, asparagus mixture, peas, ham, alfredo sauce, salt, pepper, red pepper flakes, and mozzarella cheese.
- 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
Ham and Asparagus Casserole
Equipment
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.
