Asparagus Casserole I

Ingredients

• 1 pound asparagus fresh
• 10.8 ounce cream of mushroom soup canned
• 2 cups ham diced
• 5  eggs hard cooked chopped
• 0.5 cup evaporated milk 
• 2 tablespoons parsley fresh chopped
• 0.3 cup bell pepper green chopped
• 1 tablespoon juice of lemon 
• 0.3 cup onion chopped
• 0.3 cup cheddar cheese shredded
• 2 tablespoons .3 oz. of pearl tapioca 

Equipment

• bowl
• oven
• baking pan
• microwave

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
3. Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well.
4. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
5. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through.
6. Let stand 5 minutes before serving.