Asparagus Ham Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ⅔ cup evaporated milk
- 2 cups cooked ham, cubed
- 2 cups cooked rice
- ½ cup Cheddar cheese, shredded
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 3 tablespoons onion, finely diced
- 283 grams asparagus spears, fresh or frozen, steamed, drained, (10 oz)
- ½ cup corn flakes, crushed
- 3 tablespoons butter, melted
Instructions
- Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan.
- Measure the evaporated milk and add water until the measuring cup reads ¾ cup. Pour into a mixing bowl.
- To the mixing bowl, add the ham, rice, cheese, soup, and onion. Mix together.
- Spoon ½ of mixture into the baking pan and spread out evenly.
- Top with the asparagus spears.
- Add remaining soup mixture onto of the asparagus in an even layer.
- In a small bowl, mix together the crushed corn flakes and butter. Sprinkle on top of casserole.
- Bake for 25-30 minutes or until heated through and the top is lightly browned.
- Serve with sides of your choice, enjoy.
Notes
For this I am going with High cost per serving based on the ham, which is available but at a premium price. Even though the ham is high priced, this sounds like an excellent casserole.
Shortcut: Condensed Cream of Mushroom Soup.
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