Ham & Rice Casserole

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I love me some casserole. I mean, really, what’s not to love? There’s usually little prep work involved. That’s a big selling point for me. I came across an old Campbell’s recipe hat I’ve added a couple ingredients to. This is a perfect dish to make with leftover holiday ham! *note: I’ll try to get a photo of this to post soon.

HAM & RICE CASSEROLE

Ingredients:
3/4 c. long grain white rice
1/2 c. chopped onion (I finely chop it for my picky eater)
2 Tbs. vegetable or canola oil
2 c. cubed ham
1 can green beans, un-drained
1 (10 1/2 oz.) can Campbell’s Beef Broth
1 c. shredded Swiss cheese
1/4 tsp. black pepper

Directions:
Preheat oven to 350 degrees F

Add rice, onion & black pepper to hot oil, and saute until rice is lightly browned and onion is soft; stir frequently.

Add ham, un-drained green beans and broth; heat to boiling. Pour into warmed 2-qt. casserole dish.

Cover and bake for 30 minutes. At the 30 minute mark, stir mixture, and sprinkle the shredded cheese on top. Continue baking uncovered another 20 minutes, or until rice is softened completely.

Makes 4 portions. Serve with a garden salad.

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One response »

  1. Okay, so I made this the night I posted the recipe. It was very salty, so I suggest using a low-sodium broth (not sure if Campbell’s offers it) and no-salt canned green beans. Other than that, it was tasty. I ended up using an entire package of cheese (2 cups) because we just love cheese. No photo, because I forgot the camera. Next time!

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