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Ham and Wild Rice Casserole

Ham and Wild Rice Casserole

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
ALN

ALN

This comfort food incorporates two Minnesota staples: wild rice and cream of mushroom soup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 626 kcal
  • 31%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 2197 mg
  • 88%

Based on a 2,000 calorie diet

Directions

  1. Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.
  2. Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
  3. While the rice is cooking, heat olive oil in a large skillet over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
  4. Mix white wine, soy sauce, dry mustard, and curry powder into the vegetables. Bring to a boil and reduce heat to low. Simmer until liquid is reduced, about 20 minutes.
  5. Preheat the oven to 375 degrees F (190 degrees C).
  6. Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.
  7. Bake in the preheated oven until sauce is bubbly, about 30 minutes.
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Reviews

Alison
5

Alison

4/8/2012

This is easy and delicious.... and is good reheated if you have leftovers, too. I halved the recipe (there are only two of us) and used a red pepper instead of green. I also added 1 cup of green beens, upped the curry powder (we like spice) and used lower fat mushroom soup and no-fat ham. It lowers the calories, fat and cholesterol count considerably without compromising taste. I also found one teaspoon of oil sufficient for frying the veggies. A great way to use leftover wild and white rice. Enjoy!

swentz
1

swentz

8/31/2013

Followed the recipe exactly. Way too salty for my taste--maybe if low sodium cream of mushroom soup was used it would be better. I probably won't make again.

Daniel In Dallas
1

Daniel In Dallas

11/29/2012

I have to admit, I was a bit skeptical, mostly because the last ham and wild rice casserole we tried was mostly mayonnaise and tasted like it. But, this casserole turned out excellent. We added extra curry and ate it with raisins and peanuts for a middle-eastern flair. The flavor combination was very good and we liked having lots of vegetables. We were worried that the soy sauce would make it too salty, but no problem there! Thanks for a delicious and (fairly) healthy ham casserole recipe!

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