1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3 cups cubed cooked ham
18 fresh asparagus spears (about 1/2 lb.), cut into 2-inch pieces
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup milk
1 cup KRAFT Shredded Swiss Cheese
PREHEAT oven to 350°F. Add 1-1/2 cups hot water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min. MIX ham, asparagus, soup and milk in 13x9-inch baking dish; sprinkle with cheese. Top with stuffing. BAKE 30 min. or until heated through and golden brown on top.
Creative Leftovers
This is a great way to use leftover baked ham from the holiday.