2 c. cooked ham, cubed 2 c. cooked rice 1/2 c. Cheddar cheese, grated 3 tbsp. chopped onion 1 can cream of mushroom soup 1 (10 oz.) pkg. frozen asparagus, cooked 1/2 c. corn flakes, crushed (sauteed in butter) 3 tbsp. melted butter

Combine milk, ham, rice, cheese, onion and soup. Add liquid from cooked asparagus to ham mixture until very moist. Place half of ham mixture in greased casserole. Place asparagus spears on top. Pack in rest of ham mixture and top with the crushed corn flakes sauteed in butter. Bake at 350 degrees for 25-30 minutes.