Ham and swiss casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Margarine |
| 2 | tablespoons | All-Purpose Flour |
| 1¼ | cup | Skim Milk |
| 2 | cups | Cooked Brown Or White Rice |
| 1¼ | cup | Fully Cooked Smoked Reduced-Fat Ham; Cut-Up (10 Oz.) |
| 1 | cup | Shredded Reduced-Fat Swiss Cheese; (4 Oz.) |
| ¼ | cup | Chopped Fresh Parsley |
| ½ | teaspoon | Dried Marjoram Leaves |
| 4 | ounces | Mushroom Stems And Pieces; Drained |
Directions
Heat oven to 350 degrees. Spray 2-qt. casserole with nonstick cooking spray. Melt margarine in 3-qt. saucepan over low heat. Cook flour in margarine, stirring constantly, until thickened; remove from heat.
Stir milk into flour mixture. Heat to boiling, stirring constantly with wire whisk. Boil and stir 1 minute. Stir in remaining ingredients. Spoon into casserole. Bake uncovered 30-35 minutes or until hot and bubbly.
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 202 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998