Ingredients:
1 lb asparagus, tough ends trimmed
2 cups cooked rice
8 ounces ham ( deli or packaged lunch meat works well)
1 cup chicken stock
1 (10 ounce) cans cream of celery soup
1 cup cheddar cheese, grated
Directions:
Preheat oven to 400 and grease a rectangular casserole dish.
Chop asparagus and ham into bite-size pieces.
Combine rice, asparagus and ham in casserole dish.
Combine soup and stock and pour over casserole.
Bake uncovered for 15-20 minutes (test asparagus for preferred texture–I like mine a little crisp).
Sprinkle cheese on top and bake until melted.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.