Wild Rice and Ham Casserole
|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)|
|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)|
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.