This casserole is not particularly elegant or chic, but it’s tasty and filling and easy to make, and everyone in our family likes it. A good way to use any leftovers from a baked ham, too!
Dorothy’s Ham Casserole
1 ½ cups thinly slivered ham
1 cup grated cheddar
1 can condensed mushroom soup
1 cup milk
½ cup chopped onion
½ tsp prepared mustard
3 cups cooked rice
¾ cup buttered crumbs (optional)
Combine the ham, cheese, soup, milk, onion, and mustard.
Heat it through and stir until it’s well blended.
In a greased casserole dish, layer the ham mixture with the rice.
(Alternate layers, ending with a layer of the ham mixture on top.)
Top with buttered crumbs, if you like —
To make buttered crumbs, by the way, finely crush some saltine crackers, enough to make ¾ cup, and stir in 1½ tsp of melted butter.
Put into a 350°F oven for 30 to 40 minutes, until it’s heated through and the crumb topping is nicely browned.
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