Ham-Rice Bake

Starting another week of recipes still from 1968 and of course Wednesday`s recipe will be from the WorkBasket ....

Ham-Rice Bake
Mrs. Pat Rodriguez

2 cups canned ham, cubed
2 cups cooked rice
1/2 cup shredded American Cheese
1/2 cup evaporated milk
1 can condensed cream of asparagus soup
2 to 4 Tablespoons onion, finely chopped
3/4 cup corn flakes, slightly crushed
3 Tablespoons butter or margarine, melted
hot buttered asparagus

Combine ham, rice, cheese, milk, soup and onion. Spoon into a 1 1/2 quart casserole. Mix cornflakes with melted margarine and sprinkle over casserole. Bake uncovered 20 to 25 minutes at 375 degrees or until top is lightly browned. Garnish with buttered asparagus spears shaped like a pinwheel.