Ham and Corn Bake - Easy and Yummy!

Rating: 3.19 stars
26 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5

A simple casserole made with ham, corn and cheese. Works well as a main dish or side dish. If you like less salty food, use garlic powder in place of the garlic salt.

By RACERWIDOW

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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.

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  • In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.

  • Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

Nutrition Facts

Per Serving:
612 calories; protein 32.5g; carbohydrates 35.7g; fat 38.4g; cholesterol 228.3mg; sodium 5026.5mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

MISSOURIMAIDEN
Rating: 5 stars
11/12/2009
This recipe was good but I did make some changes after reading reviews. First of all I soaked my ham in cold water for an hour after dicing to leach out some of the salt. I used garlic powder instead of salt. I also used low sodium canned corn and only used 2 eggs. I used cream of mushroom soup as I could not find cream of asparagus but I did add a can of chopped asparagus to it well drained. Instead of the bread crumbs I used left over corn bread that I had crumbled and mixed with 3 strips of crispy bacon chopped well this turned out wonderfully. The salt content was not a problem and it was very flavorful. anytime you are dealing with a salt cured meat such as ham there are ways to reduce the salt content you just have to do the extra step and soak it! I will definitely make this again my family loved it! Read More
Helpful
(8)

Most helpful critical review

Cathy
Rating: 2 stars
05/23/2008
Followed the recipe. Too much egg and was very runny after coming out of oven. Did not add any extra liquid to soup and drained corn completely. Would not make this again. Read More
Helpful
(2)
26 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
MISSOURIMAIDEN
Rating: 5 stars
11/11/2009
This recipe was good but I did make some changes after reading reviews. First of all I soaked my ham in cold water for an hour after dicing to leach out some of the salt. I used garlic powder instead of salt. I also used low sodium canned corn and only used 2 eggs. I used cream of mushroom soup as I could not find cream of asparagus but I did add a can of chopped asparagus to it well drained. Instead of the bread crumbs I used left over corn bread that I had crumbled and mixed with 3 strips of crispy bacon chopped well this turned out wonderfully. The salt content was not a problem and it was very flavorful. anytime you are dealing with a salt cured meat such as ham there are ways to reduce the salt content you just have to do the extra step and soak it! I will definitely make this again my family loved it! Read More
Helpful
(8)
zelda_from_zion
Rating: 4 stars
12/27/2008
I'm glad I read the reviews... I added sauteed garlic and whipping cream to help counter-balance the saltiness. I also added a tablespoon of sweet honey mustard. Plus a handful of frozen peas for color. Creamy goodness! Read More
Helpful
(5)
ANNABELLELEE
Rating: 4 stars
05/21/2004
We liked it. Kids too. I'm glad I used garlic powder instead of garlic salt. There's enough salt from the other ingredients. I couldn't find Crm. of asparagus so I substituted Crm of Broccoli. It worked fine. Next time I'll try some other mix of bread crumbs. This time was Italian and it was good but I'd like to see what another will do to the dish. Very easy. Read More
Helpful
(5)
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SLATS2
Rating: 5 stars
04/08/2005
one of the worst things i've ever cooked. Read More
Helpful
(5)
CREBBERT
Rating: 2 stars
04/18/2005
I found this dish to be too "eggy" for my tastes. I won't be making this one again. Read More
Helpful
(2)
Andison Sanchez
Rating: 2 stars
06/23/2006
This was unbearable salty. I could not taste anything but the salty flavor Read More
Helpful
(2)
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Cathy
Rating: 2 stars
05/23/2008
Followed the recipe. Too much egg and was very runny after coming out of oven. Did not add any extra liquid to soup and drained corn completely. Would not make this again. Read More
Helpful
(2)
Bonnie Tadlock
Rating: 1 stars
04/25/2008
I had never heard of cream of asparagus soup but I did use cream/mushroom. I used granulated garlic and garlic/herb seasoned bread crumbs. Because ham is salty in addition to using canned items and store-bought bread crumbs this recipe has no way to control the salt content. My husband thanks to him was able to eat it. I couldn't eat but more than two bites. I fed my 1 yr old a serving and put some ranch on it to help with some flavor and it tasted worse. I'm surprised she ate it (maybe it was just the ranch). All the same this would be perfect for someone not worried about high salt content but certainly not for me. Read More
Helpful
(2)
BLACKSTARFARM
Rating: 4 stars
04/18/2006
I used bagged stuffing for the bread crumbs. Garlic powder instead of salt it's quite salty enough without it. Read More
Helpful
(2)
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