ICELANDIC ASPARAGUS & HAM BAKE

Icelandic Asparagus & Ham Bake image

Provided by twissis

Time 45m

Yield 8 Wedges, 8 serving(s)

Number Of Ingredients 8

4 slices sandwich bread (white 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)

Steps:

Preheat oven to 400°F (200°C) w/oven rack placed in the center position of the oven.
Lightly grease a 9-in rd baking dish (or spray w/PAM type spray) & set aside.
Place cut or torn bread pieces in a lrg mixing bowl & add liquid reserved from draining the mushrooms & asparagus.
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.).
Add eggs to bread mixture & mix well.
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).
Pour mixture into baking dish. Sprinkle surface evenly w/shredded cheddar cheese & use your hand to press it lightly into the surface.
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.
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.

Nutrition Facts : Calories 366.5, Fat 27.9, SaturatedFat 15.3, Cholesterol 138.9, Sodium 825.9, Carbohydrate 12.2, Fiber 1.3, Sugar 2.2, Protein 18