Ham Casserole

Southern Living
This easy ham casserole is a great way to use up leftover cooked ham. 
6 to 8 servings


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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


Cook rice and chicken bouillon cubes according to rice directions.

Melt butter in a large skillet over medium-high heat; add ham, onion, and bell pepper, and sauté until tender. Stir in rice.

Combine soup and next 3 ingredients; add to skillet. Spoon into a lightly greased 2-quart baking dish.

Bake at 350° for 30 minutes. Sprinkle with almonds, and bake 5 more minutes.

Created date

October 2003