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| Ham and Asparagus Bake by Donna Smith |
| A great way to use up leftover ham. |
| 1 1/2 to 2 cups cubed ham 1 can cream of asparagus soup 1/2 cup milk 1 to 2 cups cooked asparagus pieces 3 cups cooked pasta twists 1/2 cup milk 1/4 teaspoon onion powder 1 cup shredded cheddar or Swiss, or a combination of both Pepper, to taste |
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| In a large bowl, combine the ham, soup, milk,
asparagus pieces, cooked pasta, milk, onion powder and 1/2 cup of the cheese.
Season with pepper, to taste. Pour into a 2-quart baking dish. Bake at 400 degrees F for 20 to 25 minutes. Top with remaining cheese and bake five minutes more. Serve. |
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