- 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 (4 ounces) shredded cheddar cheese
- 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. Yield: 6 servings.
Originally published as Wild Rice and Ham Casserole in Country Extra May 1996, p49
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Reviewed Apr. 6, 2013
"This was delicious. Just the thing for leftover ham"