Baked Ham And Cheese Rice Casserole Food

BAKED HAM AND CHEESE RICE CASSEROLE

Steps:

• Preheat oven to 400.
• Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
• Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
• Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
• While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
• Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
• It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
• Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
• Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
• Mix well and season to taste with salt and pepper.
• Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
• Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
• Add the remaining rice mixture and smooth the surface with a spoon.
• Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
• Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
• Remove from the oven and allow to settle for about 5 minutes before serving.

HAM AND CHEESE BAKED RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease with softened butter and then flour (it can be a gluten-free one) a medium baking dish; set aside.
• NOTE: If desired, you can place chunks of onion and carrot plus 1 cup of fresh parsley into a food processor and process until obtaining small pieces -- to avoid having to chop them by hand.
• In a large bowl, whisk the yolks with the heavy cream. Add the onion, carrot, 1 cup of chopped parsley, salt and pepper, mozzarella, ham, and rice. Stir with a wooden spoon until obtaining a homogeneous mixture.
• Place rice mixture into the greased/floured baking dish. Sprinkle the Parmesan cheese on top evenly. Bake, uncovered, for about 25-30 minutes on the lowest oven rack. Sprinkle 1/4 cup of chopped parsley on top and serve. Enjoy!

HAM-CHEESE-RICE BAKE

Steps:

• Heat 3 Tbsp butter in skillet and saute onion 5 minutes, stirring often.
• Blend in next 4 ingredients (flour through worcestershire); you may need to add another 1 Tbsp butter if too much has cooked away.
• Add milk gradually and cook, stirring constantly, until smooth and thickened.
• Add 1 cup cheese and stir until melted and well blended.
• Stir in ham and peas.
• Spread 2 cups rice in the bottom of a shallow baking dish, pour half the ham-peas-sauce mixture over the rice and top with 1/2 cup shredded cheese.
• Repeat Step 6.
• Sprinkle with crumbs and dot with remaining 2 Tbsp butter.
• Bake at 400F until lightly browned and bubbly, about 20 minutes.

CHEESY HAM & RICE BAKE

Steps:

• Heat oven to 425°F.
• Mix all ingredients except cheese in 2-qt. baking dish; cover.
• Bake 20 min.; uncover.
• Top with cheese. Bake, uncovered, 10 min. or until rice is tender and cheese is melted. Let stand 5 min. before serving.

HAM CASSEROLE

Steps:

• Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in the rice, ham, green pepper, 1 cup of Swiss cheese, onion and pineapple., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted.

EASY CHEESY HAM AND VEGGIE RICE CASSEROLE-DIABETIC

Steps:

• Have rice already cooked and set aside.
• In 2 cups boiling water, drop the broccoli and carrots, bring back to a boil, reduce heat and simmer for 3 minutes.
• Drain veggies.
• Put vegetables and cooked rice back in sauce pan and put pan back on medium-low heat.
• Add ham, Swiss cheese, 1 ounce of the cheddar, milk, margarine and cayenne and stir gently.
• Sprinkle the remaining cheese evenly over the top, cover and cooke for 3 minutes, or until the cheese melts.

HAM AND RICE CASSEROLE

Steps:

• Combine all ingredients except butter and corn flakes.
• Spoon into a greased casserole dish (8x8 or 10x7).
• Combine butter and corn flakes and put over top of dish.
• Bake uncovered at 375 for 40 minutes.

HAM AND RICE BAKE

Steps:

• In a large saucepan, combine the soup and 1/2 cup cheese; cook and stir until cheese is melted. Stir in the vegetables, rice and ham., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

LEFTOVER HAM & RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Mix the cream soup, sour cream and milk together.
• Add mixture, cheese and ham to rice.
• Put in a 9 by 13 inch pain and place in oven.
• In a skillet melt butter and add bread crumbs.
• Cook until toasted and add to rice dish.
• Bake until heated through.