Wild Rice and Ham Casserole Recipe


Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexAverageServings8
MethodMain Ingredient
Interest Group


 Wild rice/Brown rice2 Cup (32 tbs)
 Boiling salted water3 Cup (48 tbs) (adjust quantity as needed)
 Canned sliced mushrooms8 Ounce (1 large can)
 Milk2 Cup (32 tbs)
 Cornstarch2 Tablespoon
 Water2 Tablespoon
 Sherry1⁄4 Cup (4 tbs)
 Soy sauce1 Teaspoon
 Cooked ham slice8 , cut in half
 Canned artichoke hearts1 Pound (1 can)
 Shredded cheddar cheese1⁄4 Pound (1 cup)

Nutrition Facts

Serving size

Calories 313 Calories from Fat 67

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 4.2 g20.9%

Trans Fat 0 g

Cholesterol 20.8 mg

Sodium 229.1 mg9.5%

Total Carbohydrates 45 g15.1%

Dietary Fiber 5.7 g22.9%

Sugars 4.6 g

Protein 18 g35.2%

Vitamin A 5.5% Vitamin C 11.1%

Calcium 19.9% Iron 8.9%

*Based on a 2000 Calorie diet


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.