Francis Ensminger’s Wild Rice Brunch Casserole

• 1 pkg. (4 oz.) wild rice
• 1-1/2 lbs. fresh asparagus (or 2, 15-oz. cans), trimmed and cut into 1-in. pieces
• 2 cups cubed, fully cooked ham
• 5 tablespoons butter, divided
• 12 eggs
• 1/2 cup milk
• 1 tsp. salt
• 1/4 tsp. pepper

Cheese Sauce

• 2 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1 cup milk
• 2 cups (8 oz.) shredded Colby or Gouda cheese
• 1/2 tsp. ground ginger
• Dash of white peper

Cook rice according to package directions. Spread in a greased 13 x 9 x 2 in. baking dish; set aside. Place asparagus and one-half inch of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 3–5 min. or until crisp-tender. Drain and set aside.

In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice. In a bowl, beat the eggs, milk, salt, and pepper. In the same skillet, cook egg mixture in remaining butter until set, stirring occasionally. Spoon over ham; top with asparagus.

For sauce, heat oil in saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat and add cheese, ginger, and pepper. Cook and stir 2 minutes longer or until cheese is melted. Pour over casserole. Cover and bake at 325° for 30 minutes. Uncover and bake 10–15 minutes longer or until heated through.

Makes 10–12 servings.