"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ham & Rice Casserole Recipe

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This recipe for Ham & Rice Casserole, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike & Ann Miller
Added: Tuesday, April 7, 2009


2 cans cream of celery soup
1 C light cream
1 C sharp cheddar cheese, shredded
1/2 C Parmesan cheese, shredded
1 1/2 tsp minced onion
1 T prepared mustard
1/8 tsp pepper
4 C cooked rice
4 C cooked diced ham
10 oz package frozen peas
small can (3 1/2 oz) French fried onion rings

Combine soup and cream over medium heat, stir until smooth, do not boil.
Stir in cheeses, onion, mustard, and pepper.

Combine with ham and rice.

Place into a greased casserole dish, alternating layers of rice-ham mixture with peas.

Bake at 350 for 20 minutes.
Sprinkle onion rings on top and bake 15 - 20 minutes more.

Personal Notes:
Personal Notes:
Originally from Nancy Miller




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