ASPARAGUS-HAM BAKE

Serves 6
11”X7”X1.5” PAN or comparable casserole dish
Preheat oven to 375 degrees

1 –5 oz. can evaporated milk
2 cups cooked cubed ham
2 cups cooked rice
½ cup cubed Velveeta cheese
1 – 10.75 oz. can condensed Cream of Mushroom soup
3 T. onion, finely chopped
9 oz. fresh asparagus spears
½ cup crushed cornflakes
3 T. melted butter

Cook rice as directed and set aside. Clean, snap and slice asparagus spears into 1-inch pieces. You should have approximately ¾ cup of pieces.

Pour evaporated milk into measuring cup. Rinse can with enough water to bring total amount up to ¾ cup and pour into large bowl. Add ham, rice, cheese, soup and onion. Mix well.

Pour half ham mixture into lightly greased casserole. Spread evenly with asparagus , then top with remaining ham mixture.

Blend crushed cornflakes and melted butter together. Sprinkle over top of casserole and bake for 45 minutes. Let stand for 10 minutes before serving.

I suggest using a sugared ham as opposed to a salty ham. The Velveeta gives this dish enough salt flavoring.

Ready-made Cornflake crumbs are not recommended for this recipe. You need a “course” crush so that you get that nice crunchy texture – something only you can do with a plastic bag and a rolling pin!

This dish is great for an Easter potluck. The smooth mild asparagus flavor and creamy texture compliments the ham perfectly.

Serve with Cherry Coke Salad and some freshly baked dinner rolls.