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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 cup(s) cubed fully cooked ham |
2 cup(s) cooked rice |
1 10 3/4-ounce can(s) condensed cream of mushroom soup, undiluted |
3/4 cup(s) evaporated milk |
1/2 cup(s) shredded american cheese |
3 tablespoon(s) finely chopped onion |
1 10-ounce package(s) frozen asparagus spears, thawed |
1/2 cup(s) crushed cornflakes |
3 tablespoon(s) butter, melted |
Directions:
1. • In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture. Combine cornflakes crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until heated through. Yield: 4-6 servings.
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