Friday, April 27, 2012

Ham and Veggie Bake

Serves 4
  • 2 TBS butter
  • 1/2 medium onion, diced
  • 1 large carrot, peeled & diced
  • 1 C yellow sweet corn
  • 2 C steamed broccoli florets
  • 4 oz. deli ham, diced
  • 1 can condensed cream of chicken soup
  • salt & pepper, to taste
  • 2 pinches ground thyme
  • 1 C long grain white rice
  • 2 C water
  • 1 C cheddar cheese, shredded

Preheat oven to 350 degrees. Lightly grease baking dish (9x13) and set aside.
Place large pot, over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. 
Stir in broccoli and cream of chicken soup. 
Once soup starts to melt into the veggies, add in cheese, seasonings, rice and water. 
Stir to incorporate and remove any lumps. 
Pour entire mixture into prepared baking dish.
 Bake 40 minutes or until rice is completely cooked and no liquid remains. 

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