Yield: 6 Servings
|2 cups||Cooked ham; cubed|
|2 cups||Cooked rice|
|1 tablespoon||Minced onions|
|1 can||Cream of mushroom soup; condensed, 10 3/4 oz|
|¾ cup||Evaporated milk|
|¼ teaspoon||Salt and pepper; each|
|1 can||Asparagus spears; 14-1/2 oz|
|½ cup||Sharp cheddar cheese; grated|
Combine ham, rice, onion, soup, milk, salt and pepper, mixing well. Pour half of mixture into a buttered 1-½ quart casserole. Place asparagus in one layer over mixture. Pour remaining mixture over asparagus. Sprinkle top with grated cheese. Bake in a preheated oven at 375 for 30 minutes.
NOTES : I used 1 pound of frozen asparagus just as a personal preference.
Also four of us polished this off with no problems at all. So if you are planning on serving 6 .I hope they are light eaters.
NOTES : Recipe By : Willow Valley. Posted in Kitmailbx by catherine <cathrine@...>
Recipe by: catherine <cathrine@...> Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 3, 1998