Ham and rice bake

Yield: 6 Servings

Measure Ingredient
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

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