Ham and Swiss Casserole
- 1 tb Margarine
- 2 tb All-Purpose Flour
- 1 1/4 c Skim Milk
- 2 c Cooked Brown Or White Rice
- 1 1/4 c Fully Cooked Smoked
- -Reduced-Fat Ham; Cut-Up (10
- -Oz.)
- 1 c Shredded Reduced-Fat Swiss
- -Cheese; (4 Oz.)
- 1/4 c Chopped Fresh Parsley
- 1/2 ts Dried Marjoram Leaves
- 4 oz Mushroom Stems And Pieces;
- -Drained
Heat oven to 350 degrees. Spray 2-qt. casserole with nonstick cooking
spray. Melt margarine in 3-qt. saucepan over low heat. Cook flour in
margarine, stirring constantly, until thickened; remove from heat.
Stir milk into flour mixture. Heat to boiling, stirring constantly with
wire whisk. Boil and stir 1 minute. Stir in remaining ingredients. Spoon
into casserole. Bake uncovered 30-35 minutes or until hot and bubbly.
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 202
Posted to recipelu-digest by Jill & Joe Proehl on Feb
08, 1998
spray. Melt margarine in 3-qt. saucepan over low heat. Cook flour in
margarine, stirring constantly, until thickened; remove from heat.
Stir milk into flour mixture. Heat to boiling, stirring constantly with
wire whisk. Boil and stir 1 minute. Stir in remaining ingredients. Spoon
into casserole. Bake uncovered 30-35 minutes or until hot and bubbly.
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 202
Posted to recipelu-digest by Jill & Joe Proehl
08, 1998
