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Wild Rice And Ham Casserole

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Ingredients
  Wild rice/Brown rice 2 Cup (32 tbs)
  Boiling salted water 3 Cup (48 tbs) (adjust quantity as needed)
  Canned sliced mushrooms 8 Ounce (1 large can)
  Milk 2 Cup (32 tbs)
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Sherry 1⁄4 Cup (4 tbs)
  Soy sauce 1 Teaspoon
  Cooked ham slice 8 , cut in half
  Canned artichoke hearts 1 Pound (1 can)
  Shredded cheddar cheese 1⁄4 Pound (1 cup)
Directions

Cook wild rice in boiling salted water until just tender but not mushy.
Drain liquid from mushrooms into a saucepan.
Add the milk and heat until scalding.
Mix cornstarch with water to make a paste, and stir in.
Stirring constantly, cook until thickened.
Stir in sherry, soy sauce, and salt and pepper to taste, remembering that ham will add some saltiness.
In a greased 3-quart casserole, arrange layers of rice, ham, mushrooms, and halved artichoke hearts; then repeat the layers.
Pour over the sherry-flavored cream sauce and sprinkle with shredded cheese.
Bake, uncovered, in a slow oven (300°) for 1 hour, or until it is thoroughly heated.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Ham
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
8

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