READY IN 1¾ hrs

Ham and Wild Rice Casserole

Read Reviews (4)

"This comfort food incorporates two Minnesota staples: wild rice and cream of mushroom soup." — ALN

Directions

Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.
Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
Mix white wine, soy sauce, dry mustard, and curry powder into the vegetables. Bring to a boil and reduce heat to low. Simmer until liquid is reduced, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.
Bake in the preheated oven until sauce is bubbly, about 30 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 30 mins
READY IN 1 hr 45 mins

Reviews More Reviews

Apr 08, 2012

This is easy and delicious.... and is good reheated if you have leftovers, too. I halved the recipe (there are only two of us) and used a red pepper instead of green. I also added 1 cup of green beens, upped the curry powder (we like spice) and used lower fat mushroom soup and no-fat ham. It lowers the calories, fat and cholesterol count considerably without compromising taste. I also found one teaspoon of oil sufficient for frying the veggies. A great way to use leftover wild and white rice. Enjoy!

—Alison

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Nov 29, 2012

I have to admit, I was a bit skeptical, mostly because the last ham and wild rice casserole we tried was mostly mayonnaise and tasted like it. But, this casserole turned out excellent. We added extra curry and ate it with raisins and peanuts for a middle-eastern flair. The flavor combination was very good and we liked having lots of vegetables. We were worried that the soy sauce would make it too salty, but no problem there! Thanks for a delicious and (fairly) healthy ham casserole recipe!

—Daniel In Dallas

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4 Ratings

Apr 03, 2013

I halved the recipe except for the ham & veggies, used brown rice instead of wild and halved the cooking time by microwaving the rice & veggies. Turned out great!

—Linda

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Apr 02, 2013

I believe this came out like it was supposed to. A lot of steps for a recipe that tastes like anything else you put Cream of MR soup in. I made my own curry but it still needed more spice. Baked right at 30 minutes and went over well with the family.

—AuntE

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Nutrition

Calories
626 kcal
31%

Carbohydrates
62.3 g
20%

Cholesterol
21 mg
7%

Fat
31.5 g
48%

Fiber
4.2 g
17%

Protein
17.5 g
35%

Sodium
2197 mg
88%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ham and Wild Rice Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 626
Calories from Fat: 283

% Daily Value *
Total Fat 31.5g 48 %
** Saturated Fat 6.3g 31 %
** Cholesterol 21mg 7 %
Sodium 2197mg 88 %
** Potassium 659mg 18 %
Total Carbohydrates 62.3g 20 %
Dietary Fiber 4.2g 17 %
Protein 17.5g 35 %
** Sugars 6.6g
Vitamin A 82 %
Vitamin C 55 %
Calcium 8 %
Iron 42 %
** Thiamin 54 %
** Niacin 80 %
** Vitamin B6 33 %
** Magnesium 31 %
** Folate 66 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.