Ham and Asparagus Casserole

Great way to use up leftover rice--I modified a recipe I found on the web and ended up with a real winner. Also great the next morning with scrambled eggs. I have a feeling that the right combination of seasonings could replace the cream of celery soup--let me know if you figure it out!

• Ready In: 30 mins
• Serves: 4-6

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) can  cream of celery soup
• 1  cup cheddar cheese, grated

Directions

1. Preheat oven to 400 and grease a rectangular casserole dish.
2. Chop asparagus and ham into bite-size pieces.
3. Combine rice, asparagus and ham in casserole dish.
4. Combine soup and stock and pour over casserole.
5. Bake uncovered for 15-20 minutes (test asparagus for preferred texture--I like mine a little crisp).
6. Sprinkle cheese on top and bake until melted.