COUNTRY HAM AND RICE CASSEROLE

Country Ham and Rice Casserole image

Provided by Tammy Brownlow

Time 50m

Number Of Ingredients 9

1 c cooked, diced, country ham
2 c cooked rice, i like to cook the rice in chicken, or vegetable broth to add flavor
1/2 lb asparagus, cut into 1 inch pieces
8 oz sliced mushrooms, i used baby crimini, white mushrooms can be substituted
3 clove garlic, minced
1/2 small onion, diced
2 can(s) cream of chicken soup, mushroom may be substituted
2 c colby jack cheese, shredded, swiss may be substituted if using mushroom soup
fresh ground pepper to taste

Steps:

1. Preheat oven to 350 degrees if baking now. In a medium skillet on medium heat add 1 tablespoon vegetable oil and onion and asparagus pieces except tips. Cook for 1 minute.
2. Add mushrooms, garlic, and asparagus tips. Season with pepper to taste. Cook for another 2 to 3 minutes until just tender. I add the asparagus tips last, because they cook quicker and I don't like the tips to fall apart.
3. Turn off heat and add the cream soups and half of the cheese to rice. Stir gently to combine. Add ham and veggies. Stir until everything is incorporated.
4. Pour casserole into a greased 2 quart casserole dish. You can either refrigerate or freeze casserole at this point. Bring to room temperature before baking. Bake for 30 to 45 minutes until casserole is hot and bubbling. Remove from oven, top with remaining cheese and let stand 5 minutes before serving.