Ham and Asparagus Casserole |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great way to use up leftover rice-I modified a recipe I found on the web and ended up with a real winner. Also great the next morning with scrambled eggs. I have a feeling that the right combination of seasonings could replace the cream of celery soup-let me know if you figure it out! Ingredients:
1 lb asparagus, tough ends trimmed |
2 cups cooked rice |
8 ounces ham (deli or packaged lunch meat works well) |
1 cup chicken stock |
1 (10 ounce) can cream of celery soup |
1 cup cheddar cheese, grated |
Directions:
1. Preheat oven to 400 and grease a rectangular casserole dish.
2. Chop asparagus and ham into bite-size pieces.
3. Combine rice, asparagus and ham in casserole dish.
4. Combine soup and stock and pour over casserole.
5. Bake uncovered for 15-20 minutes (test asparagus for preferred texture-I like mine a little crisp).
6. Sprinkle cheese on top and bake until melted.
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