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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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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 “setâ€.
Make 6+ servings
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