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Ham and Mushroom Rice Casserole w/Veg
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Wed Jul 16th, 2014 09:53 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
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This was basically just a "clean out the 'fridge" meal, but it turned out so yummy that wuff had to write it up!

Excellent "comfort food" with extra pluses for those who enjoy a bit of curry flavor now and then!

The "prepared Mushoom Rice" recipe will follow this one. It's leftovers wuff had from the "Chicken with Lemon and Grape Cream Sauce" posted earlier.

Ham and Mushroom Casserole

AKA: Leftovers Casserole featuring Mushroom Rice, whatever veg were in the drawer, and Spiral Sliced ham from the holidays.

Ingredients:
1/2 – 3/4 LB spiral sliced ham – diced
3/4 Red Bell Pepper – diced
1 Med Sweet Videlia Onion – diced
2 Carrots – chopped
1 Sm can (6 oz) Stems & Pieces mushrooms (do not drain liquid)
1 Tablespoon minced Garlic
2-3 Tablespoons Olive Oil
2 Teaspoons Ground Mustard
2-3 Teaspoons Curry Powder
1 – 1.5 Tablespoons Penzeys French Marsala Curry Powder
1 Teaspoon Omnivore Salt
1 Teaspoon Ground Black Pepper
½ Cup Madeira wine
1 Can Cream of Mushroom Soup
~ 3/4 Quart prepared mushroom rice
2/3 Pkg Shredded Mexican Cheese blend

Directions:
Heat the olive oil in a large fry pan until very hot. Add all the diced vegetables. Season with the salt, pepper, mustard and curry powders. Stir and fry until the onions begin to go translucent (about 5-7 minutes).

Add the mince garlic, and continue to cook for another 2-3 minutes.

Pour in the small can of mushroom pieces, with liquid. And add the Madeira wine. Stir until the mushrooms are well distributed.

Allow to cook until about half of the liquid evaporates, stirring occasionally.

Add the cream of mushroom soup, and stir into all the veggies are well coated and the soup combines with the remaining liquid to make a thick sauce.

Add the prepared mushroom rice. Stir to combine.

Spray a deep casserole dish with cooking spray. Pour the mixture into the casserole and cover with the shredded Mexican cheese blend.

Cook in a 350 Degree oven for 25 minutes, or until cheese is bubbly and melted nicely over all, and the flavors blend.

Remove from oven and allow to cool a few minutes to “set”.

Make 6+ servings



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 Posted: Wed Jul 16th, 2014 10:07 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
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Quick Mushroom Rice

This is your basic "instant rice", kicked up with extra flavor and the addition of mushrooms. Pairs very well with many dishes. Wuff enjoys added extra flavors to his rice side dishes.

Would normally have made this with "real" rice, but was in a bit of a hurry the night this was needed.

Quick and easy for when you want something a bit more than just your normal white grains.

Ingredients:
2 Cups instant rice
2 Cups + 2 Tablespoons Liquid (Chicken Broth & Mushroom "juice")(*Special, see below)
2 Tablespoons Butter
1/2 Large Can (14 Oz) Stems & Pieces mushrooms
2 Teaspoons Mrs Dash Table Blend seasoning
1 Teaspoon Omnivore Salt
1 Teaspoon ground black pepper

Directions:
Liquid: Pour all the juice from the large can of Mushrooms into your measuring cup. Then make up the difference with Chicken Broth to equal 2 cups + 2 Tablespoons.

Add liquid to a large pot. Add butter, salt, pepper, and Table Blend seasonings. Bring to boil over high heat.

Add 1/2 of the large can of mushrooms. Allow to return to boil.

Add the instant rice. Stir briefly to distribute mushrooms and get all the rice into the liquid.

Cover, and remove from heat.

Allow to sit until the rice has absorbed all the liquid (about 12 minutes or so)

Fluff with fork and serve.

Last edited on Wed Jul 16th, 2014 10:08 pm by Vargr



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