| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Polish |
Asparagus |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked ham, cubed |
| 2 |
c |
Cooked rice |
| 1 |
T |
Minced onions |
| 1 |
|
Cream of mushroom soup |
|
|
condensed 10 3/4 oz |
| 3/4 |
c |
Evaporated milk |
| 1/4 |
t |
Salt and pepper, each |
| 1 |
|
Asparagus spears, 14-1/2 oz |
| 1/2 |
c |
Sharp cheddar cheese, grated |
INSTRUCTIONS
Combine ham, rice, onion, soup, milk, salt and pepper, mixing well.
Pour half of mixture into a buttered 1-1/2 quart casserole. Place
asparagus in one layer over mixture. Pour remaining mixture over
asparagus. Sprinkle top with grated cheese. Bake in a preheated oven
at 375 for 30 minutes. NOTES : I used 1 pound of frozen asparagus just
as a personal preference. Also four of us polished this off with no
problems at all. So if you are planning on serving 6 .I hope they are
light eaters. NOTES : Recipe By : Willow Valley. Posted in Kitmailbx
by catherine <cathrine@lancnews.infi.net> Recipe by: catherine
<cathrine@lancnews.infi.net> Posted to MC-Recipe Digest by
"Mega-bytes" <mega-bytes@email.msn.com> on Apr 3, 1998
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