Creamy Ham Vegetable and Rice Casserole
Nutrition
Calories: 380 kcalCarbohydrates: 42 gProtein: 26 gFat: 15 gSaturated Fat: 7 gCholesterol: 105 mgSodium: 710 mgFiber: 4 g
Ingredients
- 6 oz. reduced fat low-sodium cooked deli ham, sliced 1/4 inch thick
- 1 tbsp butter
- ¼ cup onion chopped
- ½ teaspoon Minced garlic
- 1 4-oz. package sliced white mushrooms, roughly chopped
- 1 8.8-oz pouch microwave-ready brown rice (or 2 cups plain, cooked brown rice)
- 1 10.5-oz. can Hannaford Healthy Request Cream of Mushroom Soup
- 10 oz. Hannaford frozen mixed vegetables thawed and drained
- 1 each Egg
- 2/3 cup Sharp cheddar cheese finely shredded
Instructions
- 1. Preheat oven to 350 degrees F. Coat a 2-quart or 8-by-8-inch casserole dish with cooking spray and set aside. Cut sliced ham into 1/2-inch squares, or medium dice; set aside.
- 2. In a medium skillet over medium heat, melt butter. Add onion, garlic, and mushrooms and cook, stirring occasionally, for 4 to 5 minutes, or until mushrooms soften and darken. Remove from heat and transfer mushroom mixture to a large mixing bowl.
- 3. Gently squeeze sides of pouch to break apart rice and add to mixing bowl (or add cooked brown rice), along with condensed soup, thawed vegetables, diced ham, egg, and 1/3 cup of the cheese, and stir together with a wooden spoon.
- 4. Pour mixture into prepared casserole dish and cover with foil. Bake 30 minutes, until mixture is bubbling. Remove casserole from oven, remove foil, and sprinkle remaining 1/3 cup Cheddar cheese over top. Return casserole to oven to bake another 10 minutes, until cheese on top is melted. When done, let casserole sit 5 to 8 minutes before serving.
- Source: Hannaford fresh Magazine, March - April 2008