Ham Steak And Wild Rice Casserole Recipes

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HAM AND RICE CASSEROLE



Ham and Rice Casserole image

Quick and easy casserole that adults and kids will like. Great use of left over ham. It is creamy and hearty, sure to please.

Provided by Tracy H.

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups cooked rice
2 cups cooked ham
1/2 cup grated cheddar cheese
1/2 cup evaporated milk
1 can cream of chicken soup
2 -4 tablespoons chopped onions
1 (10 ounce) package frozen chopped broccoli, thawed
3 tablespoons butter, melted
3/4 cup crushed corn flakes

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 STEAK AND WILD RICE CASSEROLE



Ham Steak and Wild Rice Casserole image

This is a great way to enjoy ham steak on a cold winter night.

Provided by MICHHUNO

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 1h25m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 pound fresh ham steak
1 (10 ounce) package frozen cauliflower and broccoli
1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
1 cup shredded Cheddar cheese
1 (4 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of celery soup
1 cup sour cream
2 teaspoons prepared yellow mustard
1 teaspoon curry powder
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat oil in a heavy oven-proof skillet over medium-high heat. Add ham and cook until browned all over, about 3 minutes per side. Remove from heat and cut ham into 4 serving pieces.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
  • Squeeze the pouch of wild rice mix to separate the rice. Combine rice and 2 tablespoons water in the skillet over medium heat. Cook and stir until rice is thoroughly heated, about 2 minutes. Spread rice evenly over the skillet. Cover with the cauliflower and broccoli. Layer the ham steak, Cheddar cheese, and mushrooms on top.
  • Blend celery soup, sour cream, mustard, and curry powder together in a bowl. Pour over the cheese and mushroom layers. Sprinkle with Parmesan cheese.
  • Bake in the preheated oven until ham steaks are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 647.3 calories, Carbohydrate 45.8 g, Cholesterol 129.5 mg, Fat 33.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 16.7 g, Sodium 2265.8 mg, Sugar 3.7 g

WILD RICE AND HAM CASSEROLE



Wild Rice and Ham Casserole image

My grandmother gave me this recipe. The blend of flavors is fantastic. It's so simple to make and can easily be doubled for a large gathering.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

1 package (6-1/4 ounces) quick-cooking long grain and wild rice mix
1 package (10 ounces) frozen cut broccoli, thawed and drained
2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup mayonnaise
2 teaspoons prepared mustard
1 cup shredded cheddar cheese

Steps:

  • Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 564 calories, Fat 41g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1692mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 18g protein.

WILD RICE AND HAM CASSEROLE



Wild Rice and Ham Casserole image

Make and share this Wild Rice and Ham Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     < 4 Hours

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1 (6 1/4 ounce) package long grain rice
1 (20 ounce) package frozen chopped broccoli, thawed and drained
2 cups cooked ham, cubed
1 cup shredded cheddar cheese
1 (10 3/4 ounce) can condensed cream of celery soup, undiluted
1 cup mayonnaise
2 teaspoons prepared mustard
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish.
  • Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese.
  • Combine soup, mayonnaise and mustard, spread over casserole.
  • Sprinkle with Parmesan cheese.
  • Bake 45 minutes.

Nutrition Facts : Calories 557.5, Fat 32.4, SaturatedFat 10.9, Cholesterol 85.2, Sodium 977.4, Carbohydrate 41.8, Fiber 3.6, Sugar 4.7, Protein 25.8

SPINACH, HAM, AND RICE CASSEROLE



Spinach, Ham, and Rice Casserole image

Our Simple White Rice is the base for this comforting casserole.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 11

2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
2 cups Simple White Rice
2/3 cup whole milk
2 large eggs
1 cup grated Gruyere cheese
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 pound ham, chopped

Steps:

  • Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
  • Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.

HAM AND RICE BAKE



Ham and Rice Bake image

Sharol Binger can put a satisfying meal on her Tulare, South Dakota supper table in a jiffy. She adds a can of soup, rice and a few convenience items to leftover ham for a flavorful no-fuss casserole.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese, divided
1 package (16 ounces) frozen California-blend vegetables, thawed
1 cup cooked rice
1 cup cubed fully cooked ham

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.

Nutrition Facts : Calories 309 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1235mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

WILD RICE CASSEROLE RECIPE BY TASTY



Wild Rice Casserole Recipe by Tasty image

Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.

Provided by Tasty

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for greasing
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
¼ cup all purpose flour
2 cups chicken stock
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded chicken, cooked
4 cups wild rice medley, cooked
¼ cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
  • Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
  • Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
  • Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
  • Top with the parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 809 calories, Carbohydrate 101 grams, Fat 32 grams, Fiber 7 grams, Protein 30 grams, Sugar 9 grams

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