Ham and Asparagus with Cashews

Yield:
6 servings

Ingredients:

  1. 1 can (10 3/4 oz.) condensed reduced-fat cream of chicken soup
  2. 1/2 cup fat-free (skim) milk
  3. 1/2 cup reduced-fat sour cream
  4. 1/2 teaspoon ground mustard
  5. 2 cups chopped fully cooked lean ham
  6. 1 pkg. (10 oz.) frozen asparagus cuts, thawed and drained
  7. 3 cups cooked brown or white rice
  8. 1/4 cup cashew pieces
Directions:

Heat oven to 350 F. Spray 2-quart casserole with cooking spray.

Mix soup, milk, sour cream and mustard in casserole. Stir in remaining ham, asparagus and rice. Sprinkle with cashews. Bake uncovered 30 to 35 minutes or until asparagus is tender.



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