Wild Rice And Ham Casserole Recipes

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WILD RICE AND HAM CASSEROLE

Make and share this Wild Rice and Ham Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8



Wild Rice and Ham Casserole image

Steps:

  • Preheat oven to 350 degrees.
  • Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish.
  • Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese.
  • Combine soup, mayonnaise and mustard, spread over casserole.
  • Sprinkle with Parmesan cheese.
  • Bake 45 minutes.

Nutrition Facts : Calories 557.5, Fat 32.4, SaturatedFat 10.9, Cholesterol 85.2, Sodium 977.4, Carbohydrate 41.8, Fiber 3.6, Sugar 4.7, Protein 25.8

1 (6 1/4 ounce) package long grain rice
1 (20 ounce) package frozen chopped broccoli, thawed and drained
2 cups cooked ham, cubed
1 cup shredded cheddar cheese
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
1 cup mayonnaise
2 teaspoons prepared mustard
1/2 cup grated parmesan cheese

SLOW-COOKER CREAMY HAM AND WILD RICE SOUP

Give traditional wild rice soup a twist with this creamy ham version. It's in your slow cooker, filling the house with that mouth-watering aroma, in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 6

Number Of Ingredients 12



Slow-Cooker Creamy Ham and Wild Rice Soup image

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 40 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 5 g, TransFat 0 g

2 cups diced cooked ham
1 cup purchased julienne (matchstick-cut) carrots
3/4 cup uncooked wild rice
1 medium onion, chopped (1/2 cup)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (10 3/4 oz) reduced-sodium cream of celery soup
1/4 teaspoon pepper
3 cups water
1 cup half-and-half
1/4 cup sliced almonds
2 tablespoons dry sherry, if desired
1/4 cup chopped fresh parsley

RICE AND HAM CASSEROLE

Make and share this Rice and Ham Casserole recipe from Food.com.

Provided by Garnet

Categories     Potluck

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13



Rice and Ham Casserole image

Steps:

  • Cook rice according to package directions and put on the bottom of greased 9x13 baking dish.
  • On top of rice, layer broccoli, ham, mushrooms and cheese.
  • Mix remaining ingredients well and spread over top.
  • Sprinkle generously with parmesan cheese.
  • Bake in a 350 degrees oven for 45 minutes.

Nutrition Facts : Calories 363.1, Fat 21.9, SaturatedFat 11.8, Cholesterol 85.7, Sodium 1480, Carbohydrate 13.5, Fiber 3.8, Sugar 3.6, Protein 30

2 boxes uncle ben's long-grain rice
1 1/2 lbs chopped broccoli
2 1/2 cups cubed ham
2 1/2 cups grated sharp cheddar cheese
1/2 lb sliced fresh mushrooms
1 can cream of celery soup
1 cup mayonnaise
1 tablespoon milk
1/2 teaspoon dry mustard
1/2 teaspoon curry powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
parmesan cheese

WILD RICE CASSEROLE

I requested this recipe after sampling it at a Cub Scout potluck. I often make it the night before, regrigerate it and bake it the next day-Elmeda Johnson, East Grand Forks, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12



Wild Rice Casserole image

Steps:

  • In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.

Nutrition Facts :

2 pounds ground beef, cooked and drained
2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
1 cup sliced onion
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon each celery salt, garlic salt and onion salt
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon soy sauce
1 cup shredded cheddar cheese

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