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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This comforting casserole is a crowd-pleaser, so I often take it to church potluck suppers.Joan Nichols, Sarina, Ontario Ingredients:
2 cups cubed fully cooked ham |
2 cups cooked rice |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3/4 cup evaporated milk |
1/2 cup shredded process cheese (velveeta) |
3 tablespoons finely chopped onion |
1 package (10 ounces) frozen asparagus spears, thawed |
1/2 cup crushed cornflakes |
3 tablespoons 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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