Asparagus & Ham Casserole
1 lbs. Fresh asparagus, cut 1 inch pieces 1 can (10 ¾ oz) condensed
2 cup cubed fully cooked ham cream of chicken soup
2 cups cooked rice 1 cup chicken broth undiluted
1 cup diced celery 1 cup shredded cheddar cheese
1 ¾ tea spoon lemon pepper 1 table spoon butter or margarine
½ cup bread crumbs
Place asparagus in a large saucepan with enough water to cover; cook until
crisp-tender. Drain well. In a greased 2½-qt casserole, mix asparagus, ham
rice celery & lemon pepper.
In a saucepan, mix soup & broth. Add cheese & cook until melted. Pour into
casserole. Melt butter in a small saucepan: add crumbs & cook & stir until
browned. Sprinkle on top of casserole. Bake at 350° for 35 minutes
Yield 6-8 servings.