creamed ham & asparagas
- Categories
- Main dish
- Casseroles
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh or frozen asparagas, cut into 1 inch pieces |
| 1 tablespoon | Cornstarch |
| 1½ cup | Milk, divided |
| 2 tablespoons | Butter or margarine |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Dried parsley flakes |
| 1½ pounds | Fully cooked ham, cubed |
| 3 | Hard cooked eggs, chopped |
| 2 cups | Shredded cheddar cheese (8 oz.) |
| Toast points or biscuits |
In a saucepan, cook asparagas in a small amount of water until tender; drain and set aside. In a medium saucepan, mix cornstarch and 2 tb.
milk. Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly. Add parsley, ham, eggs, cheese and asparagas; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.
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