1 cup milk
1/4 cup finely chopped onion
1/4 teaspoon dried crumbled marjoram
1/4 teaspoon crumbled dried rosemary
1/2 cup shredded American or Cheddar cheese
1-1/2 cups herb seasoned stuffing mix
2 cups diced cooked ham
2 cups cut asparagus spears, cooked and drained
1 tablespoon butter, melted
In a saucepan, combine cream of celery soup, milk, onion, marjoram, and rosemary; heat over medium heat just to boiling. Add cheese; stir until mixture is smooth and cheese is melted. In a lightly buttered 1-1/2 quart casserole, layer 1/3 of the dry stuffing mix; top with half of the ham, half of the asparagus, and half of the cheese sauce. Repeat layers. Mix remaining 1/3 of the stuffing mix with 1 tablespoon melted butter; sprinkle over top. Bake at 350 degrees for 30 to 40 minutes, or until casserole is hot and bubbly.
Makes 4 to 6 servings.