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Creamy Ham Vegetable and Rice Casserole
6 oz. reduced fat, low-sodium cooked deli ham, sliced 1/4 inch thick
1 tbsp butter
1/4 cup onion, chopped
1/2 teaspoon Minced garlic
1 (4-oz.) package sliced white mushrooms, roughly chopped
1 (8.8-oz) pouch microwave-ready brown rice (or 2 cups plain, cooked brown rice)
1 (10.5-oz.) can Hannaford Healthy Request Cream of Mushroom Soup
10 oz. Hannaford frozen mixed vegetables, thawed and drained
1 each Egg
2/3 cup Sharp cheddar cheese, finely shredded
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Creamy Ham Vegetable and Rice Casserole

Creamy Ham Vegetable and Rice Casserole

Creamy Ham Vegetable and Rice Casserole
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:45 minutes
1. Preheat oven to 350 degrees F. Coat a 2-quart or 8-by-8-inch casserole dish with cooking spray and set aside. Cut sliced ham into 1/2-inch squares, or medium dice; set aside.
2. In a medium skillet over medium heat, melt butter. Add onion, garlic, and mushrooms and cook, stirring occasionally, for 4 to 5 minutes, or until mushrooms soften and darken. Remove from heat and transfer mushroom mixture to a large mixing bowl.
3. Gently squeeze sides of pouch to break apart rice and add to mixing bowl (or add cooked brown rice), along with condensed soup, thawed vegetables, diced ham, egg, and 1/3 cup of the cheese, and stir together with a wooden spoon.
4. Pour mixture into prepared casserole dish and cover with foil. Bake 30 minutes, until mixture is bubbling. Remove casserole from oven, remove foil, and sprinkle remaining 1/3 cup Cheddar cheese over top. Return casserole to oven to bake another 10 minutes, until cheese on top is melted. When done, let casserole sit 5 to 8 minutes before serving.
Source: Hannaford fresh Magazine, March - April 2008