Ham Asparagus Pineapple Casserole


  • 2 Tbsp. butter
  • 1 cup uncooked rice
  • 2 cups boiling water
  • 1/2 tsp. salt
  • 1 cup drained pineapple bits
  • 2 cups cooked cubed ham
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  • 1 lb. fresh or 1 pkg. asparagus (cooked until barely tender)
  • 1 can cream of chicken soup
  • 3/4 cup milk
  • 1 cup grated cheddar cheese


Melt butter, add rice and cook over low heat, stirring until golden brown. Add water and salt, continue cooking until rice is tender and water is absorbed. Put into a 3 qt. casserole; place drained pineapple in an even layer, then cubed ham. Arrange asparagus on top. Stir cream of chicken soup with milk; pour over and sprinkle with cheese. Bake 30 minutes at 300 degrees F.

By Robin from Washington, IA


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