Variation For Lunch - cooking recipe

Ingredients

1 lb. asparagus
4 slices whole wheat bread, buttered
2 1/4 c. Cheddar cheese, grated
1 c. coarsely chopped ham
5 eggs, beaten
2 tsp. instant minced onion
3/4 tsp. dry mustard
1/4 tsp. salt
dash of cayenne, garlic powder and Worcestershire sauce

Preparation

Cook, drain and cut asparagus in 1-inch pieces.
Spread in 7 x 11-inch pan.
Cover
with
bread, 1 1/2 cups cheese and ham. Blend eggs,
milk
and
seasonings.
Pour
over
bread. Refrigerate 8 hours or
overnight.
Bake, uncovered, 1 hour at 325\u00b0.
Last 15 minutes,
top
with
3/4 cup Cheddar cheese and finish baking.
Let stand
5 minutes before serving.
Serves 6 or 8.