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. ---------------------------------------------------------------------------
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