Tuesday, June 10, 2014

Ham, Rice and Veggie Casserole

Who doesn't love a good casserole?  So convenient, most casseroles come together quickly and make for an awesome dinner.  This casserole uses fresh canned corn, diced celery, chopped onions, ham and more. Delicious and very little prep time. It's one I make over and over again, it's so good, and so easy to do.

2 tbls. butter
1 medium fresh onion, diced

1 stalk celery, diced
1 large carrot, peeled & diced
One 14.5 oz. can niblet corn, drained ( I used my own canned corn)
1 1/2 cups cooked ham, diced
1 can condensed cream of chicken soup
salt & pepper, to taste
1 tsp. thyme leaves
1 cup long grain white rice
2 cups water
1 1/2 cups sharp cheddar cheese, shredded


Preheat oven to 350 degrees. Lightly spray a 9-x-9-inch baking dish with cooking spray and set aside. 

Place a large fry pan over medium heat and melt butter. Saute onions, carrot, celery, corn, and ham 5-7 minutes or until veggies start to soften. 

Stir in cream of chicken soup. Add in seasonings, rice and water. 

Add cheese, stirring to melt in, and pour into prepared baking dish. 

Bake 40 minutes or until rice is completely cooked and no liquid remains. Remove from oven and serve while hot. This is nice served with some biscuits or Cheddar Soda Bread.