Leftover Ham and Asparagus Casserole

Ingredients

1 c. hot milk

1/4 lb. cheese, grated

1/2 c. dry bread crumbs

1/4 c.  butter

1/4 c. chopped pimento

1 Tbsp. finely chopped onion

1 1/2 Tbsp. chopped parsley

3 eggs, well beaten

1 (10 oz.) pkg. frozen cut asparagus spears

3 c. diced, cooked ham

3/4 c. buttered bread crumbs

Directions

Combine hot milk and cheese. Blend 1/2 cup crumbs, fat, pimento, onion and parsley. Add to milk mixture. Blend in eggs. Cool.

Cook asparagus briefly, boiling only 2 minutes. Drain. Cool. Combine ham, asparagus and egg mixture. Pour into buttered 1-1/2-quart shallow casserole. Top with buttered crumbs. Bake at 350° for 40 to 50 minutes. Freezes well. Thaw and cook as directed.

Makes 6 to 8 servings.