Ham Casserole

Name: Ham Casserole
Ingredients: 1 (6-ounce) package long-grain and wild rice mix; 2 chicken bouillon cubes; 2 tablespoons butter or margarine; 2 cups chopped cooked ham; 1 medium onion, chopped; 1 medium-size green bell pepper, chopped; 1 (10 3/4-ounce) can cream of mushroom soup, undiluted; 1 (8-ounce) jar sliced mushrooms, drained; 1/2 cup water; 1 (2-ounce) jar diced pimiento, drained; 1 cup sliced almonds, toasted

11 ingredients

4 steps

Ingredients

1 (6-ounce) package long-grain and wild rice mix
2 chicken bouillon cubes
2 tablespoons butter or margarine
2 cups chopped cooked ham
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) jar sliced mushrooms, drained
1/2 cup water
1 (2-ounce) jar diced pimiento, drained
1 cup sliced almonds, toasted

Directions

1

Cook rice and chicken bouillon cubes according to rice directions.
2

Melt butter in a large skillet over medium-high heat; add ham, onion, and bell pepper, and saute until tender. Stir in rice.
3

Combine soup and next 3 ingredients; add to skillet. Spoon into a lightly greased 2-quart baking dish.
4

Bake at 350° for 30 minutes. Sprinkle with almonds, and bake 5 more minutes.