Dilled Ham on Rice Recipe

4 1 2
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Dilled Ham on Rice Recipe

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4 1 2
Publisher Photo
When expecting company, Debby Cole of Wolf Creek, Oregon fixes this main dish featuring ham in a comforting sauce seasoned with mustard and dill. "It makes a nice presentation with a tossed green salad, corn and dinner rolls," she relates.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups julienned fully cooked ham
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 to 1/2 cup milk
  • 2 teaspoons prepared mustard
  • 1/4 to 1/2 teaspoon dill weed
  • 1/2 cup sour cream
  • Hot cooked rice

Directions

In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender.
Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice. Yield: 6 servings.
Originally published as Dilled Ham on Rice in Quick Cooking March/April 2001, p34

Nutritional Facts

1 cup: 292 calories, 18g fat (8g saturated fat), 78mg cholesterol, 1663mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 20g protein.

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  • 4 cups julienned fully cooked ham
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 to 1/2 cup milk
  • 2 teaspoons prepared mustard
  • 1/4 to 1/2 teaspoon dill weed
  • 1/2 cup sour cream
  • Hot cooked rice
  1. In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender.
  2. Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice. Yield: 6 servings.
Originally published as Dilled Ham on Rice in Quick Cooking March/April 2001, p34

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droopysteve User ID: 1624551 46166
Reviewed Apr. 5, 2014

"very good and easy to prepare. Very satisfying and filling and I am a big eater."

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