Campbell's Kitchen Home > Recipes > Ham and Asparagus Strata

Ham and Asparagus Strata

Asparagus, ham and Swiss cheese are layered with country-style stuffing, covered with a savory custard and baked for a perfect brunch or supper dish.

4 cups Pepperidge Farm® Cubed Country Style Stuffing

2 cups shredded Swiss cheese  (about 8 ounces)

1 1/2 cups cooked cut asparagus

1 1/2 cups cubed cooked ham

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

OR Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)

2 cups milk

5 eggs

1 tablespoon Dijon-style mustard

  • Heat the oven to 350°F. Stir the stuffing, cheese, asparagus and ham in a greased 3-quart shallow baking dish.
  • Beat the soup, milk, eggs and mustard in a medium bowl with a fork or whisk. Pour over the stuffing mixture.  Stir and press the stuffing mixture into the milk mixture to coat.
  • Bake for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes.
  • For 1 1/2 cups cooked cut asparagus use 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces or 1 package (about 10 ounces) frozen asparagus spears, thawed, drained and cut into 1-inch pieces.

Ratings & Reviews

(5) Average rating from 5 members

  • Submitted by: Mary M.

    Date: 01/24/2007

    Instead of all ham, why not use half ham and half turkey.

  • Submitted by: Ted K.

    Date: 01/23/2007

    My wife and I really enjoyed this meal. We topped it off with a very mild white wine.

  • Submitted by: Teresa L.

    Date: 10/08/2006

    This recipe was very good and easy to make!

We want to know what you thought of this recipe! Log in or register to rate, review, and tag this recipe.

Nutritional Information

We're sorry. Nutrition information is not available for this recipe.

(5)

Rate This Recipe

Read Reviews (3)

Review this Recipe

At a Glance

Prep: 15 minutes

Bake: 45 minutes

Stand: 5 minutes

Makes: 8


Related Searches:

What's for Dinner?

We have ideas. Sign up to get delicious recipes sent by email.

Sign up now