So this blog is pretty new. I believe a little over a month. I just realized that I have ten followers. It’s kinda excited in a small way. Someone is finding even the slightest use/ enjoyment in my writing. That’s a part of why we all blog isn’t it; in hopes someone will ‘take interest’ in what we have to say? So anyway thank you to those who have taken interest I hope that the thoughts and ideas that tend to get shifted at The Bottom of A Mom’s Purse fill you with even just a bit of enjoyment.
So Sit back and listen while you eat. Whats on the menu? How about one of the family’s favorites
Ham and Asparagus Casserole
-
1/2 lb fresh asparagus, cut in 1-inch pieces
- 2 c. cubed fully cooked ham
- 3 c. cooked rice
- 1 c. diced celery
- 1 1/2 teaspoons lemon pepper
- 1 can condensed cream of chicken soup
- 1 c. chicken broth
- 1 c. shredded Cheddar cheese
- 1 Tbl butter
- 1/2 c. bread crumbs
Boil water for the asparagus (adding a pinch of salt helps green the color but not required) 
Cook the rice. (I recommend washing the rice first to rid some of the starch. I also add a little oil and lemon juice when its done) 
Cut the ham (I use ham steaks) and celery 
A 2 qt casserole dish is a tight squeeze but it makes the casserole bakes together very nicely.
cook the broth and soup in a sauce pan and add the cheese. (the cheesey-ness is the best part) cook until melted. 
Mix the ham, asparagus, celery, lemon pepper and rice in the dish. 
Pour in the cheese mix. 
The breadcrumbs and butter make a nice crusty topping, but when I’m short on time and energy (which I often am), I skip it.
Toss in the oven for 30 minutes at 350 degrees (I also usually throw tinfoil over it to help lock in the moisture)
This meal does create a lot of dishes in the sink and prep can be a little timely.
I like it because all the ingredients are things we usually not only keep in the house, but also things we keep thawed out. It’s a yummy delicious dish that everyone can enjoy.
The Bottom Of A Mom's Purse 