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Asparagus-Ham Bake
Ingredients
- 1 10 3/4ounce can condensed cream of asparagus soup
- 3/4 cup milk
- 2 cups cubed cooked ham
- 2 cups cooked white rice*
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces, or one 9-ounce package frozen cut asparagus, thawed
- 1 medium fennel bulb, cored and chopped (1 cup)
- 1/2 cup shredded Swiss cheese (2 ounces)
- 1/4 cup finely chopped onion
- 1/2 cup panko (Japanese-style bread crumbs)
- 2 tablespoons butter, melted
Directions
1. Preheat oven to 375 degrees F. In a large bowl combine soup and milk. Stir in ham, cooked rice, asparagus, fennel, cheese, and onion. Transfer ham mixture to an ungreased 2-quart square baking dish.
2. In a small bowl combine panko and melted butter. Sprinkle over ham mixture.
3. Bake, uncovered, for 40 to 45 minutes or until heated through and lightly browned. Let stand for 10 minutes before serving.
From the Test Kitchen*Tip:
- To prepare 2 cups cooked rice, in a medium saucepan combine 1-1/3 cups water and 2/3 cup uncooked long grain white rice. Bring to boiling; reduce heat. Simmer, covered, for 15 to 18 minutes or until rice is tender.
Nutrition Facts
(Asparagus-Ham Bake)
- Servings Per Recipe 6,
- cal. (kcal) 303,
- Fat, total (g) 14,
- chol. (mg) 49,
- sat. fat (g) 7,
- carb. (g) 29,
- fiber (g) 3,
- pro. (g) 15,
- vit. A (IU) 632,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1036,
- Potassium (mg) 352,
- calcium (mg) 162,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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