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Ham and Rice Bake

2 c Cooked ham; cubed
2 c Cooked rice
1 tb Minced onions
1 cn Cream of mushroom soup; condensed, 10 3/4 oz
3/4 c Evaporated milk
1/4 ts Salt and pepper; each
1 cn Asparagus spears; 14-1/2 oz
1/2 c Sharp cheddar cheese; grated

Combine ham, rice, onion, soup, milk, salt and pepper, mixing well. Pour half of mixture into a buttered 1-1/2 quart casserole. Place asparagus in one layer over mixture. Pour remaining mixture over asparagus. Sprinkle top with grated cheese. Bake in a preheated oven at 375 for 30 minutes.

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