2 c. cooked ham, cubed
2 c. cooked rice
1 tbsp. minced onion
1 (10 3/4 oz.) can cream of mushroom soup, condensed
3/4 c. evaporated milk
1/4 tsp. salt and pepper
1 (14 1/2 oz.) can asparagus spears (or 1 lb. frozen)
1/2 c. sharp cheddar cheese, grated

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°F for 30 minutes.

Serving Size: 6