1/2 pound ham
1 bunch asparagus
1 can condensed cream of asparagus soup
8 ounces smoked Gouda cheese
4 green onions (scallions with green)
1/4 cup chopped sweet red pepper or pimiento
Croissants or toast points
Directions: one line for each direction. When saved the lines will be numbered.
Combine ham and asparagus and all remaining ingredients in the crockpot. Cover and cook on LOW for 3 to 4 hours.
Serve hot over croissants or toast points.
This recipe yields 4 servings.
Notes: This recipe is a Southern U.S. Cuisine original - Diana Rattray.
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Southern U.S. Cuisine (crockpot collection) at http://southernfood.about.com
