Wednesday, March 23, 2011
What you'll need:
2 (10.75 oz) cans of Cream of Asparagus Soup
1/2 cup of milk
1 small onion (chopped)
1/4 teaspoon ground black pepper
1 1/2 cups cooked, cut asparagus
1 1/2 cups cooked, cubed ham
3 cups rotini pasta, cooked
2 cups shredded cheddar cheese (divided)
Preheat oven to 400°. Spray a 9x13 baking pan with non-stick cooking spray.
1. Cook pasta according to directions until al dente.
2. Cook ham and cube.
3. Saute onion in butter for 3 minutes. Add cut asparagus and saute for another 3 minutes or until the onion is transparent and the asparagus is tender and bright green.
4. In baking pan, mix together soup, milk, pepper, cooked asparagus & onion, ham, cooked pasta, and half the cheddar cheese.
5. Bake for 25 minutes or until bubbly. Top with remaining cheese and cook for an additional 5 minutes or until cheese is melted and slightly brown.
**Recipe adapted from campbellskitchen.com**