Wild Rice and Ham Casserole Recipe
Ingredients
| 2 cups wild rice or brown rice | ||
| Boiling salted water | ||
| Mushrooms large can | 1 , sliced | |
| Milk | 2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Sherry | 1/4 Cup (16 tbs) | |
| Soy sauce | 1 Teaspoon | |
| Cooked ham slice | 8 , cut in half | |
| Artichoke hearts | 1 Can (10oz) | |
| Shredded Cheddar cheese | 1/4 pound | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
