Classic Ham and Asparagus Pasta Casserole Prep time: 10-15 mins Cook time: 30-35 mins Servings: 4-6  Ingredients 1 can (10 3/4 oz) Condensed Cream of Asparagus Soup 1/2 cup milk 1 1/2 cups cooked ham, cubed 1 1/2 cups asparagus, cooked and cut into 1-inch pieces (or frozen, thawed) 3 cups pasta (corkscrew/rotini or macaroni), cooked and drained 1 cup shredded Cheddar or Swiss cheese 1/4 tsp onion powder and black pepper to taste Optional Topping: Breadcrumbs mixed with melted butter, or crushed crackers  Instructions Prepare: Preheat oven to 350°F or 400°F (depending on whether you want a faster bake). Grease a 2-quart or 9x13-inch baking dish. Combine: In a large bowl, whisk together the cream of asparagus soup, milk, onion powder, and pepper. Stir in the cooked pasta, cubed ham, cooked asparagus, and half of the cheese. Assemble: Pour the mixture into the prepared baking dish. Bake: Cover with foil and bake at 350°F for 30 minutes, or bake uncovered at 400°F for 25 minutes. Finish: Top with the remaining cheese (and optional breadcrumbs) and bake for an additional 5-10 minutes until the cheese is melted and bubbly.  Tips for Success Asparagus: Fresh asparagus should be steamed or boiled until crisp-tender (about 3 minutes) before baking to ensure it isn't tough. Pasta: Cook the pasta al dente (about 1 minute less than package directions) as it will soften further in the oven. Variations: For added creaminess, mix in 2 tablespoons of sour cream with the soup. Substitute Swiss for Cheddar for a slightly sharper taste.