Asparagus Ham Bake Recipe
Ingredients
| Water | ||
| Evaporated milk | 1 6 Ounce | |
| Cooked ham | 2 Cup (16 tbs), canned | |
| Cooked rice | 2 Cup (16 tbs) | |
| Shredded cheese | 1/2 Cup (16 tbs), Processed | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Onion | 3 Tablespoon, finley chopped | |
| 1 10-ounce package frozen asparagus spears | ||
| 1/2 cup corn-flake crumbs | ||
| Butter/Margarine | 3 Tablespoon, melted | |
Directions
Add water to evaporated milk to make 3/4 cup.
Combine with ham, rice, cheese, soup, and onion.
Pour boiling water over asparagus spears to separate them; drain.
Spoon half of ham mixture into 10 x 6 x 1 1/2-inch baking dish; top with the asparagus spears, then with remaining ham mixture.
Combine corn-flake crumbs and butter; sprinkle over top.
Bake at 375° for 25 to 30 minutes or till heated through and top is lightly browned.
Combine with ham, rice, cheese, soup, and onion.
Pour boiling water over asparagus spears to separate them; drain.
Spoon half of ham mixture into 10 x 6 x 1 1/2-inch baking dish; top with the asparagus spears, then with remaining ham mixture.
Combine corn-flake crumbs and butter; sprinkle over top.
Bake at 375° for 25 to 30 minutes or till heated through and top is lightly browned.
Chef
