- 2 s asparagus, cut into 1-inch pieces
- 1 1/2 s fully cooked ham, diced
- 1/2 milk
- 1 (10 3/4 oz.) can condensed cream of asparagus soup
- 1 shredded Italian-style cheese blend (4 ozs.)
- 1 biscuit mix
- 3/4 milk
Heat oven to 400°. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole. Stir biscuit mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture. Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean.
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