Ham And Asparagus Casserole

• 1 package (10 ounces) frozen cut asparagus or 1 pound fresh asparagus, 1/2-inch cuts
• 4 hard-boiled large eggs, chopped
• 1 cup cubed fully cooked ham
• 2 tablespoons quick-cooking tapioca
• 1/4 cup shredded Velveeta
• 2 tablespoons chopped green pepper
• 2 tablespoons chopped onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon lemon juice
• 1/2 cup half-and-half cream or evaporated milk
• 1 cup condensed cream of mushroom soup, undiluted
• 1 cup soft bread crumbs
• 2 tablespoons butter, melted

1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. In a 2-1/2-qt. baking dish, combine the asparagus, eggs and ham; sprinkle tapioca evenly over all. Stir in the cheese, green pepper, onion and parsley.
3. In a small bowl, combine the lemon juice, cream and soup; add to casserole and mix thoroughly. Combine topping ingredients; sprinkle over top.
4. Bake, uncovered, at 375u0b0 for 25-30 minutes or until heated through. Let stand a few minutes before serving.

fresh asparagus, eggs, tapioca, shredded velveeta, green pepper, onion, parsley, lemon juice, cream, condensed cream, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/ham-and-asparagus-casserole/ (may not work)