Icelandic Asparagus & Ham Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 slices sandwich bread ( or wheat, lrg size & not thin-sliced, cut or torn in roughly 3/4 in pieces)
• 2 eggs
• 14 ounces cream cheese (softened)
• 1/2 lb ham (diced, deli-type pkg is fine & a larger or smaller amt is fine as well)
• 4 tablespoons mayonnaise
• 1 (8 ounce) can mushrooms (stems & pieces, chopped, drained & liquid reserved)
• 1 (10 1/2 ounce) can asparagus (cut spears, drained & liquid reserved)
• 1 cup cheddar cheese (finely shredded)

Recipe

• 1 preheat oven to 400°f (200°c) w/oven rack placed in the center position of the oven.
• 2 lightly grease a 9-in rd baking dish (or spray w/pam type spray) & set aside.
• 3 place cut or torn bread pieces in a lrg mixing bowl & add liquid reserved from draining the mushrooms & asparagus.
• 4 allow bread/liquid mixture to sit for a short time while liquid is absorbed & stir as needed (may add milk if more liquid is required to completely moisten the bread pieces, but it is unlikely to be needed.).
• 5 add eggs to bread mixture & mix well.
• 6 add cream cheese, ham, mayo, mushrooms & asparagus to the bread mixture & mix very well to combine (this will break up the asparagus pieces & is what you want to happen).
• 7 pour mixture into baking dish. sprinkle surface evenly w/shredded cheddar cheese & use your hand to press it lightly into the surface.
• 8 bake for 30-40 min or till golden brown & tests done using a sharp knife in the center. tent w/foil as needed during baking if browning faster than expected. serve at once or set aside at rm temp & reheat in microwave as needed.
• 9 note: seasonings of choice can be added to suit individual preferences (esp pepper & garlic). my experience was the combo of canned mushrooms & asparagus + the reserved liquid used + the ham meant that no added salt was needed.