Ham and Wild Rice Casserole

Ham and Wild Rice Casserole

9
ALN 0

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

1 h 45 m servings 626 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 2197 mg
  • 88%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

9
  1. 13 Ratings

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Most helpful positive review

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 gre...

Most helpful critical review

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.

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 gre...

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.

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...

I was looking for something other than potatoes to mix with my leftover ham. This was super!!! Took one reviewer's idea and made with white sauce (with cayenne and nutmeg) instead of the soup....

This was absolutely wonderful! I used a home made white sauce instead of condensed soup and served with peanuts and raisins. Yum!

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 Cre...

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'...

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!

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...