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Creamy Ham and Rice

By: Meg Fortino

"'My mother made this dish while we were growing up, and it was the first recipe I requested from her collection when I moved out on my own,' recalls Meg Fortino of Powder Springs, Georgia. 'My husband loves it and requests the leftovers for his lunch box.'"

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 cup chopped green pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup mayonnaise
2 cups cooked rice
2 cups cubed fully cooked ham
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup grated Parmesan cheese
1 (2 ounce) jar diced pimientos, drained
1/2 teaspoon salt

Directions

In a large skillet, saute green pepper in butter until tender. Stir in flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in mayonnaise until blended. Stir in remaining ingredients; heat through.