Deviled ham and rice casserole
6 servings
Ingredients
| Quantity | 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 | Chicken bouillon cubes | |
| 9 | ounces | Devilled ham (canned) |
| 3 | cups | Boiling water |
| Chopped parsley | ||
Directions
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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