1 (6 oz.) can evaporated milk
2 c. cooked cubed ham
2 c. cooked rice
1/2 c. shredded cheese
3 tbsp. chopped onion
1 can cream mushroom soup
1 (10 oz.) pkg. frozen asparagus spears, cooked
1/2 c. crushed corn flakes
3 tbsp. butter, melted

Add water to evaporated milk to make 3/4 cup. Combine ham, rice, cheese, onion, and soup. Add juice from asparagus spears to ham mixture so it is very moist. Put 1/2 of the ham mixture in an 8x12 baking dish; arrange asparagus on top. Add remaining ham mixture. Combine cornflakes with butter and sprinkle on casserole. Bake at 350 degrees for 25-30 minutes. Makes 6-8 servings.