country ham and rice casserole
This is a great comfort food fix! Ham, asparagus, and mushrooms are a great combination with the creamy, cheesy rice. You can assemble the casserole the night before, or freeze it. It makes a really nice addition to a potluck. Serve with a light salad and fresh baked bread (:
yield
8 to 10
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For country ham and rice casserole
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1 ccooked, diced, country ham
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2 ccooked rice, i like to cook the rice in chicken, or vegetable broth to add flavor
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1/2 lbasparagus, cut into 1 inch pieces
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8 ozsliced mushrooms, i used baby crimini, white mushrooms can be substituted
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3 clovegarlic, minced
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1/2 smonion, diced
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2 cancream of chicken soup, mushroom may be substituted
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2 ccolby jack cheese, shredded, swiss may be substituted if using mushroom soup
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fresh ground pepper to taste
How To Make country ham and rice casserole
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1Preheat oven to 350 degrees if baking now. In a medium skillet on medium heat add 1 tablespoon vegetable oil and onion and asparagus pieces except tips. Cook for 1 minute.
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2Add mushrooms, garlic, and asparagus tips. Season with pepper to taste. Cook for another 2 to 3 minutes until just tender. I add the asparagus tips last, because they cook quicker and I don't like the tips to fall apart.
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3Turn off heat and add the cream soups and half of the cheese to rice. Stir gently to combine. Add ham and veggies. Stir until everything is incorporated.
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4Pour casserole into a greased 2 quart casserole dish. You can either refrigerate or freeze casserole at this point. Bring to room temperature before baking. Bake for 30 to 45 minutes until casserole is hot and bubbling. Remove from oven, top with remaining cheese and let stand 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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