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