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Wild Rice and Ham Casserole Recipe
|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)|
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
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.