For day 8 I was still hoping to finish off the ham from last weekend’s meal, so I decided on another ham casserole, this time with rice.
Here is what you need:
2 cups cubed cooked ham (or a 16 oz package)
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 16 oz bag California Blend frozen vegetables (or mixed vegetables of your choice)
1 cup long grain white rice
Preheat oven to 350 degrees. Cook rice and vegetables according to package directions and drain vegetables well. In a medium saucepan combine soup and half of the cheese and heat until cheese is melted, being sure to stir often to avoid burning.
Add rice, ham, and vegetables to soup mixture and mix well.
Place the rice/ham mixture into a greased 9 x 13 baking dish and top with the remaining cheese. Bake for 25 minutes or until bubbly.
It smelled wonderful and looked delicious out of the oven:
The flavor was good and the kids really liked it. This is a great way to get them to eat their vegetables!
If you aren’t a big fan of ham, this casserole would work well with chicken too. And cream of chicken soup can be used instead of cream of mushroom if you prefer it.