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Misc Vegetables
Casseroles
Vegetable Casseroles

Lynn's Cheese Asparagus

1 1/2 pounds fresh asparagus, cut into 2 inch pieces
3 tablespoons butter or margarine melted
1 loaf (1 pound) sliced bread, crusts removed
3/4 cup shredded cheddar cheese, divided
2 cups cubed fully cooked ham
6 eggs
3 cups milk
2 teaspoons dried minced onion
1/2 teaspoon salt
1/4 teaspoon dry mustard

In a saucepan, cover asparagus with water; cover and cook until just tender but still firm. Drain and set aside.

Lightly brush butter over one side of the bread slices. Place half of the bread, buttered side up, in a greased 13x9x2 inch baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up.

In a bowl, lightly beat eggs; add milk, onion, salt and mustard; pour over bread. Cover and refrigerate overnight.

Bake, uncovered, at 325 degrees for 50 minutes. Sprinkle with remaining cheese. Return to the oven for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean

Love's like the measles - all the worse when it comes late in life.