ASPARAGUS CHEESE BREAKFAST CASSEROLE

• 1 quart frozen asparagus, thawed & drained

• 3 T. butter, 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 tsp. dried onion

• 1/2 tsp. salt

• 1/4 tsp. dry mustard

Lightly brush butter over one side of the bread slices. Place half of the bread, buttered side up, in a greased 9 x 13 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 1 hour. Sprinkle with remaining cheese. Bake for 10 minutes or until cheese is melted and a knife inserted near the center comes out clean. Yield: 10-12 servings