Ham Casserole with Asparagus and Cheddar Cheese

• 1 can cream of celery soup
• 1 cup milk
• 1/4 cup finely chopped onion
• 1/4 teaspoon dried crumbled marjoram
• 1/4 teaspoon crumbled dried rosemary
• 1/2 cup shredded 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 the cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add the cheese; stir until the mixture is smooth and the cheese is melted.

In a lightly buttered 1 1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce.

Repeat the layers. Mix the remaining 1/3 of the stuffing mix with 1 tablespoon of the melted butter; sprinkle over the top. Bake at 350° for 30 to 40 minutes, or until the casserole is hot and bubbly.

• Yields: 4-6 servings