Ham Casseroles

Here are a couple of crowd pleasers. These are great for your dinner meal or to take to the next pot luck gathering.

ASPARAGUS HAM BAKE

2 cups cubed fully cooked ham
2 cups cooked rice
1 can (10-¾ oz) condensed cream of mushroom soup, undiluted
¾ cup evaporated milk
½ cup shredded process cheese (Velveeta)
3 tablespoons finely chopped onion
1 pkg. (10 oz) frozen asparagus spears, thawed
½ cup crushed cornflakes
3 tablespoons butter, melted

In a large bowl, combine the ham, rice, soup, milk, cheese and onion; mix well. Spoon half into a greased 2 quart baking dish. Top with asparagus and remaining ham mixture. Combine cornflake crumbs and butter; sprinkle over top. Bake, uncovered, at 375 degrees for 30-35 minutes or until heated through. YIELD: 4-6 Servings.

DOUBLE CHEESE HAM SOUFFLE

16 slices day-old bread, crusts removed and cubed
1 pound cubed fully cooked ham
3 cups (12 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
6 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon ground mustard
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1-½ cups finely crushed cornflakes
3 tablespoons butter, melted

Place half of the bread cubes in a greased 13X9X2 baking dish. Top with ham, cheeses and remaining bread cubes. In a bowl, whisk together the eggs, milk and seasonings; pour over the top. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Combine the cornflakes and butter; sprinkle over the casserole. Bake, uncovered, at 375 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. YIELD: 8-10 Servings