Asparagus Casserole

This was in the main dish category, but it could be a side dish....maybe


Asparagus Casserole
Mrs. Elsie Stitt

2 packages frozen asparagus
salt and pepper to taste
1 can cream of mushroom soup
1 small can evaporated milk
1 cup shredded cheese
1 can onion rings

Cook asparagus partially. Put in baking dish, add salt and pepper. Mix soup and milk and pour over asparagus. Dot with butter. Bake 1/2 hour at 325 degrees. Sprinkle with cheese and onion rings on top. Bake just until cheese melts.

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.