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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This easy ham casserole is a great way to use up leftover cooked ham. Ingredients:
1 (6-ounce) package long-grain and wild rice mix |
2 chicken bouillon cubes |
2 tablespoons butter or margarine |
2 cups chopped cooked ham |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
1 (10 3/4-ounce) can cream of mushroom soup, undiluted |
1 (8-ounce) jar sliced mushrooms, drained |
1/2 cup water |
1 (2-ounce) jar diced pimiento, drained |
1 cup sliced almonds, toasted |
Directions:
1. Cook rice and chicken bouillon cubes according to rice directions.
2. Melt butter in a large skillet over medium-high heat; add ham, onion, and bell pepper, and sauté until tender. Stir in rice.
3. Combine soup and next 3 ingredients; add to skillet. Spoon into a lightly greased 2-quart baking dish.
4. Bake at 350° for 30 minutes. Sprinkle with almonds, and bake 5 more minutes.
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