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Ham Casserole with Asparagus and Cheddar Cheese
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| 1 can | cream of celery soup |
| 1 cup | milk |
| 1/4 cup | finely chopped onion |
| 1/4 teaspoon | dried crumbled Marjoram |
| 1/4 teaspoon | dried crumbled Rosemary |
| 1/2 cup | shredded American or Cheddar Cheese |
| 1 1/2 cups | herb seasoned stuffing mix |
| 2 cups | diced cooked ham |
| 2 cups | cut Asparagus spears, cooked and drained |
| 1 tablespoon | butter, melted |
In a saucepan, combine cream of celery soup, milk, onion, marjoram, and rosemary. Heat over medium heat just to boiling. Add cheese and stir until mixture is smooth and cheese is melted.
In a lightly buttered 1 1/2 quart casserole dish, layer 1/3 cup of the dry stuffing mix. Top with half of the ham, half of the Asparagus, and half of the cheese sauce. Repeat layering. Mix remaining 1/3 of stuffing mix with 1 tablespoon melted butter, and sprinkle over the top. Bake at 350 deg F for 30 to 40 minutes, or until casserole is hot and bubbly.
Ham and cheese casserole serves 4 to 6.
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