2 c. cooked rice
2 c. chopped ham
1/2 c. sweet milk
1 can cream of celery soup
1/2 c. grated cheese
crushed corn flakes

Mix cream of celery soup and milk. Heat over medium heat; stir until warm enough to melt cheese. Add cooked rice and ham. Let stand at least 2 hours to blend flavors. Pour into oiled casserole dish. Dot with butter. Top with crushed corn flakes.

Bake at 350°F for 25 minutes.