Ham and Asparagus Casserole

• 2 cups White Minute Rice
• 1 can Campbell's Condensed Cream Of Potato
• 1 teaspoon Dijon Mustard
• 1 cup Milk
• 1 bunch Asparagus
• 4 slices Ham Steak
• 1/2 cups Diced Onion
• 2 cups Monterey Jack Cheese
• 1 teaspoon Cracked Pepper
• 2 cups Sharp Cheddar Cheese
• 1 package Sleeve Of Ritz Crackers
• 3 Tablespoons Melted Butter

1. Cook Minute Rice according to instructions.
2. Combine condensed soup, Dijon and milk.
3. Stir until combined.
4. Cut asparagus into 1/2 inch pieces and lightly blanch in boiling water for 1 minute.
5. Cool asparagus in an ice bath to preserve the color.
6. Dice ham into 1/2 inch pieces.
7. Finely dice onion.
8. Combine rice, soup/milk, asparagus, ham, onion and Monterey Jack (freshly shredded).
9. Spoon mixture into a 9 x 13 glass dish.
10. Top with pepper.
11. Coat dish with spray first if desired.
12. Top with shredded sharp cheddar.
13. Crush Ritz and sprinkle over casserole.
14. Drizzle with melted butter to brown and crisp Ritz crumbs.
15. Cook at 350F for 15 minutes or until brown and bubbly.
16. Allow to sit for five minutes before serving.
17. Enjoy!

white minute rice, campbells condensed cream, dijon mustard, milk, ham, onion, cheese, pepper, cheddar cheese, crackers, butter

Taken from tastykitchen.com/recipes/main-courses/ham-and-asparagus-casserole/ (may not work)