Asparagus Ham Bake
|Water||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Evaporated milk||6 Ounce (1 Can / 2/3 Cup)|
|Cubed ham||2 Cup (32 tbs) (Cooked / Canned)|
|Cooked rice||2 Cup (32 tbs)|
|Shredded process cheese||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Finely chopped onion||3 Tablespoon|
|Frozen asparagus spears||10 Ounce (1 Package)|
|Corn flake crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
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.