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Ham Casserole

Ham Casserole

This easy ham casserole is a great way to use up leftover cooked ham. 

Southern Living DECEMBER 1998

  • Yield: 6 to 8 servings

Ingredients

  • 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

Preparation

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.

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