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creamy ham/potato bake w/ asparagus

(1 rating)
Recipe by
sherry monfils
worcester, MA

This is an easy casserole to make. And so delish. I make it after Easter w/ left-over ham.

(1 rating)

Ingredients For creamy ham/potato bake w/ asparagus

  • 1 lb
    yukon potatoes, sliced thin
  • 1
    8 oz pkg reduced-fat cream cheese w/ chives, softened
  • 3/4 c
    milk, i used 1%
  • 1/4 c
    grated parmesan cheese
  • 1/2 tsp
    dried tarragon
  • 8 oz
    cooked ham, cut into bite size pieces
  • 1 lb
    asparagus spears, trimmed, cut into 2" pieces

How To Make creamy ham/potato bake w/ asparagus

  • 1
    Heat oven to 400. Spray 1-1/2 quart casserole dish w/ cooking spray. In lg saucepan, cook potatoes in water, covered, until tender, about 5-8 mins, drain, transfer to a bowl.
  • 2
    In same pan, combine cream cheese, milk, 2 tbsp parmesan cheese. Whisk until smooth over low heat. Remove from heat and stir in tarragon.
  • 3
    Layer potatoes, ham, and asparagus in casserole dish. Pour cream cheese sauce over mix. Bake, covered 20 mins. Uncover and sprinkle w/ remaining parmesan cheese. Bake 10 more mins.

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