Recipe: Vegetable-Rice Casserole with Ham

VEGETABLE-RICE CASSEROLE WITH HAM

1 teaspoon butter
1 cup reduced-sodium chicken broth
1 cup milk
3/4 cup uncooked rice
1 (10 ounce) package frozen corn kernels
1 (10 ounce) package frozen peas
2 tablespoons all-purpose flour
1 teaspoon oregano
1/4 teaspoon black pepper
8 green onions, washed, ends removed, coarsely chopped
1/2 pound ham, cut into 1/2-inch cubes
1 cup shredded cheddar cheese
1 (3 ounce) package cream cheese, softened

Preheat oven to 425 degrees F. Butter a 13- by 9-inch baking dish; set aside.

In a medium saucepan, bring the broth and milk to a boil over medium heat. Add the rice and cook for 10 minutes.

Meanwhile, in a large bowl, combine the corn and peas and break them up to separate.

Stir in the flour, oregano and pepper. Add the green onions and ham. Add the cheddar cheese and parsley. Blend; set aside.

In a small bowl, beat the softened cream cheese with about 1/3 cup of the hot broth-milk mixture until smooth. Stir the cream cheese into the vegetable mixture. Then stir in the rice with the remaining broth-milk mixture. Place the mixture in the prepared baking dish. Cover tightly with foil.

Bake for 35 to 40 minutes or until the rice is tender. Stir several times during baking for even cooking.

Makes 6 servings
Source: Thursday Is Potluck