Saturday, February 2, 2008

Ham and Rice Casserole

2 cups cooked rice
2 cups diced cooked ham
1 1/2 cups mixed vegetables, cooked, drained ( I use the broccoli, carrots and cauliflower mix but you can use any)
1 can (10 1/2 ounces) cream of mushroom soup
1/2 cup milk salt and pepper, to taste
1 cup soft bread crumbs, tossed with 2 tablespoons melted butter

Preheat oven to 325 degrees. Combine cooked rice, ham, vegetables, cream of mushroom soup, milk, and taste to add salt and pepper. Spray an 8-inch square baking dish or similar 1 1/2 to 2-quart casserole with cooking spray. Spoon rice and ham mixture into the casserole and spread. Top evenly with buttered bread crumbs. Bake at 325° for 30 minutes, or until hot and bubbly. Turn the broiler on for about 2 to 3 minutes to brown bread crumbs more, if desired. Serves 4 to 6. This recipe is a good way to use up leftover veggies. It is also good with some cheese sprinkled on the top.

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