Ham and Wild Rice Casserole Recipe - Allrecipes.com
Ham and Wild Rice Casserole Recipe
  • READY IN hrs

Ham and Wild Rice Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.
  2. Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
  3. 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.
  4. 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.
  5. Preheat the oven to 375 degrees F (190 degrees C).
  6. Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.
  7. Bake in the preheated oven until sauce is bubbly, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Aug 31, 2013

Followed the recipe exactly. Way too salty for my taste--maybe if low sodium cream of mushroom soup was used it would be better. I probably won't make again.

 

9 Ratings

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!

 
Nov 23, 2014

This was the perfect recipe base for today; I found this recipe while I was looking for a use for all of our leftovers. I made lots of substitutions since I used what was on hand including Cream of Celery soup and Mape Burbon ham smoked on the Big Green Egg. Like another reviewer, I used red bell peppers. The carrots I had on hand were sliced, dill carrots grilled with coconut oil. The next time I make this, I am going to follow the recipe. This recipe is a keeper - substitutions or not.

 
May 24, 2014

This was good, but I agree with another reviewer who said it was a lot of work (and ingredients) for something that tasted like Cream of Mushroom soup! I did love the chopped veggies, so I don't consider that too complicated, but adding the soy sauce, wine, curry powder and mustard didn't seem to do much for the flavor, so just extra steps and cost. And I actually didn't read carefully enough and only used ONE can of soup... I can't imagine if I had used two!! Not sure if it would be too dry if those ingredients just got omitted, but if I make this again, I'd probably just skip from step #3 to #5 and add a cup of water in #6.

 
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!

 
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.

 

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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.

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