Wild Rice Brunch Casserole

• 1 package (4 ounces) wild rice
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups cubed fully cooked ham
• 5 tablespoons butter, divided
• 12 large eggs
• 1/2 cup whole milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups shredded Colby or Gouda cheese
• 1/2 teaspoon ground ginger
• Dash white pepper

1. Cook rice according to package directions. Spread in greased 13x9-in. baking dish; set aside.
2. Meanwhile, preheat oven to 325u0b0. Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until crisp-tender. Drain and set aside.
3. In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice.
4. In a large bowl, whisk eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus.
5. For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted.
6. Pour over casserole. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160u0b0.

wild rice, fresh asparagus, butter, eggs, milk, salt, pepper, canola oil, allpurpose, milk, gouda cheese, ground ginger, white pepper

Taken from www.tasteofhome.com/recipes/wild-rice-brunch-casserole/ (may not work)