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–+ servings

Asparagus Ham Bake

Adapted from a recipe in the Casserole Cook Book, page 16.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.