Deviled ham and rice casserole

Yield: 6 servings

Measure Ingredient
1 medium Onion, chopped
½ medium Green pepper, chopped
½ cup Finely diced celery
2 tablespoons Butter or margarine
1 cup Raw rice
2 \N Chicken bouillon cubes
9 ounces Devilled ham (canned)
3 cups Boiling water
\N \N Chopped parsley

Saute first 3 ingredients in butter for 2-3 minutes. Place mixture in 1½ quart casserole with remaining ingredients, except parsley. Mix with fork. Cover and bake for 45 minutes in pre-heated moderate oven at 350F, stirring twice at 15 minute intervals, or until rice is tender. Sprinkle with parsley.

Origin: Women's Circle, Creative Cooking Shared by: Sharon Stevens, Feb/94

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