Ingredients
2 cups cubed fully cooked ham2 cups cooked rice1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup evaporated milk1/2 cup shredded process cheese (Velveeta)3 tablespoons finely chopped onion1 package (10 ounces) frozen asparagus spears, thawed1/2 cup crushed cornflakes3 tablespoons butter, melted
Preparation
In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2-qt. baking dish. Top with asparagus and remaining ham mixture. Combine cornflakes crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30-35 minutes or until heated through.
