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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