Ham & Asparagus Casserole

It's fresh asparagus season in Washington. It is one of the locally grown favorites this time of year. I picked some up at the grocery and they were young, small, and delicate. I decided to create a dish using ham and cheese, of course. This is the recipe I came up with. It was very good, but got a little juicy. It was still delicious and we ate the whole casserole (two people!)

1 bunch of fresh young asparagus
A few scallions, chopped into pieces
1 package of ham slices, or slice your own
2 cups shredded cheddar cheese
1 can of cream of chicken soup
1/2 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons lemon juice
salt & pepper

Parboil the trimmed asparagus for 5 minutes. I left mine in long spears, but it was hard to serve. I would cut them into large pieces instead. Drizzle some olive oil in the bottom of a 9 x 13 casserole dish. Drain the cooked asparagus and arrange in the bottom of the dish. Sprinkle scallions over the asparagus.


Lay ham slices over the top. Salt and pepper over the ham. Mix the soup, mayo, mustard, and lemon juice. Spread this mixture over the ham.


Cover with shredded cheese and sprinkle paprika over all. Bake at 375 degrees for 25 minutes, or until bubbly and heated through.

Sausage and Egg Breakfast Casserole

I had some sausage to use up so made this casserole for our Saturday morning late breakfast. It was delicious. I made something similar for Christmas morning once and everyone loved it. I couldn't find the recipe, but remembered the basics. This amount served 2, but could serve 4 if they aren't piggy like us. This is best served warm, but could also be good at room temp at a brunch or buffet.

1/2 lb of spicy bulk sausage

3 scallions, chopped

1/2 red bell pepper, in small strips

3 eggs

3/4 to 1 cup of milk(adjust until consistency looks right)

1 day-old whole wheat BBQ bun, cubed (they're a little larger and firmer than a hamburger bun)

1/2 teaspoon seasoning salt

1/2 teaspoon paprika

1 teaspoon dry mustard

Dash of Worcestershire sauce

1/2 teaspoon dry basil

black pepper

Brown up the sausage in a pan. Spray an 8"x8" casserole with cooking spray. Spread the crumbled sausage in the bottom of casserole. Saute the red pepper and scallion in the sausage pan, then layer those over the sausage in the casserole. Cube the whole wheat bun and throw it on top.

Beat the 3 eggs with a fork, then add milk to just past the thickened consistency. You don't want it too runny or it won't set. Add seasonings, then pour over the top of other ingredients.

Press bread into egg mixture, then mix so all bread can absorb. Heat your oven to 350 degrees. When the oven is heated, place on center rack for about 25 minutes, or until poking a fork in the center comes out clean. Cool for a few minutes and eat while warm.

Spinach Maria

I had this side dish at a restaurant in Knoxville, Tennessee. I was never a fan of cooked spinach, but this changed my mind. I was given the recipe by my friend Danielle, who is a native of East Tennessee. Now I make it often. You can leave out the red pepper flakes, but it really is good with a little 'kick'.

16 - 20 oz. of frozen chopped spinach or 1 lb. bag of fresh spinach or a combination
1 med. chopped onion
1 Tablespoon butter
1/2 teaspoon garlic powder
3/4 to 1 cup parmesan cheese
8 oz. softened cream cheese
1/2 to 1 teaspoon crushed red pepper flakes
salt and pepper to taste
Seasoned bread crumbs

Cook the spinach according to directions, or steam the fresh spinach, and drain well. Saute the onions and pepper flakes in the butter until translucent. Add cream cheese and stir until it is all melted. Add the spinach and parmesan and stir through. Place in a greased 1-1/2 qt casserole dish and top with a sprinkle of crumbs, followed by some parmesan cheese. Bake at 350 degrees for 30 minutes.

I posted this recipe quite a long time ago. I recently made the dish and photo recorded it. I thought maybe those of you who aren't familiar with it will be tantalized by the pictures.

The cooked spinach is draining.

The onions and pepper flakes are simmering in butter.

Melty cream cheese mixture.

The spinach is added and combined.

Ready to go into the oven.
Nicely browned and ready to eat.

I served it with Buffalo chicken strips drizzled with ranch dressing. It was a good combination.

Broccoli Casserole

I've had this recipe since I worked at a Levi's plant in Tennessee. The lady who worked in personnel (that is what they called human resources back in the '70s) made this dish for a potluck at work. It was delicious. I always modify the recipe one way or another....I use fresh, steamed broccoli, I've used various cheeses, you can try different creamed soups, you can add a small can of mushrooms, drained. The recipe makes an 8" x 8" casserole. I usually double it to make more.

1 box Frozen Broccoli Cuts
1 Egg (beaten)
1/2 can Cream of Mushroom Soup
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Chopped Onion
2 cups Grated Cheddar Cheese
10 crushed Ritz crackers (for topping)

Cook the broccoli until tender. Drain the excess liquid. Mix together all ingredients except crackers, and a small amount of cheese to garnish the top. Bake at 350 degrees for 30 to 40 minutes, until bubbly and golden brown.

Tennessee Corn Dish

I found this dish on Foodnetwork.com a few years ago. It is a recipe from Dolly Pardon's family. It is really tasty and an easy side dish to make a little ahead. Using fresh corn is best, but it works to use canned tiny niblets size corn. The recipe makes 8 servings. It's also easy to increase the recipe for a larger group.

3 eggs
2 cups whole kernel corn, fresh
2 Tablespoons butter
1/2 cup milk
1/2 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red bell pepper, finely chopped
1/2 cup fine saltine crumbs for topping

Beat the eggs. Combine with corn, butter, milk, sugar, salt and pepper. Pour into a buttered 8" x 8" pan; sprinkle the top with bell pepper and cracker crumbs. Dot with butter. Bake in a preheated 350 degree oven for 40 minutes or until the top is golden brown.

Beef and Rice Casserole

This was also a Nichols family favorite. The recipe I have was written on a typewriter, and has remnants of the beef juices imbedded in the index card. It was one of the first dishes I learned to make from my first mother-in-law. It is easy and even kids love it. I always make it in a cast iron skillet, but any oven proof skillet will do.

1 lb. ground beef
1 chopped onion
1 finely chopped green bell pepper
1 cup chopped celery
salt and pepper to taste
1 cup cooked rice
1 can chicken with rice soup

While boiling the rice, brown beef in skillet with onion, pepper and celery. Mix all together and bake at 350 degrees for 30 minutes, until bubbly.

Chicken Divan

I tasted this recipe at a potluck meal once, and had to have it. A former supervisor at work named Jane gave me the recipe and I've been making the dish ever since. It makes a one pot meal with a tasty curry flavor, but not hot.

2 or 3 large chicken breasts
3 or 4 flowers of fresh broccoli
2 cans cream of chicken, celery or mushroom soup
1 cup mayonnaise
1/2 cup finely chopped onion
1 Tablespoon lemon juice( or more to taste)
1 Tablespoon yellow curry powder
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup dry seasoned bread crumbs(optional)

Boil the chicken breasts in water to cover, adding salt and pepper to season. After 30 minutes check to see if the meat is pulling off the bone. If so, remove breasts from water and cool. Shred meat and arrange down the center of a buttered pyrex 9"x13" dish.

While the chicken is cooking, trim the broccoli into florets, and slice the stems thinly. Steam for 8-10 minutes, then drain. Arrange the broccoli down both sides of the baking dish, with the chicken in the center.

Mix all of the remaining ingredients, except cheese and crumbs. Pour this mixture over the top of chicken and broccoli; spread evenly. Top with shredded cheese, and sprinkle crumbs evenly over all.

Bake uncovered at 325 degrees for 30 minutes, or until all bubbly. Serves 4-6