2 c. cooked ham
2 c. cooked rice
1/2 c. shredded sharp cheese
1/2 c. evaporated milk or light cream
1 can cream of mushroom or cream of asparagus soup
2 to 4 tbsp. chopped onion

TOPPING:

3/4 c. crushed corn flakes
3 tbsp. melted butter

Combine ham, rice, cheese, milk, soup, and onion in a 1 1/2 quart casserole. Top with corn flake mixture. Bake uncovered at 375 degrees for 25 minutes. Top with cooked asparagus and parsley for garnish.