- 1 tablespoon vegetable oil
- 1 pound fresh ham steak
- 1 (10 ounce) package frozen cauliflower and broccoli
- 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
- 1 cup shredded Cheddar cheese
- 1 (4 ounce) package sliced fresh mushrooms
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup sour cream
- 2 teaspoons prepared yellow mustard
- 1 teaspoon curry powder
- 1/4 cup grated Parmesan cheese
- Preheat oven to 325 degrees F (165 degrees C).
- Heat oil in a heavy oven-proof skillet over medium-high heat. Add ham and cook until browned all over, about 3 minutes per side. Remove from heat and cut ham into 4 serving pieces.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
- Squeeze the pouch of wild rice mix to separate the rice. Combine rice and 2 tablespoons water in the skillet over medium heat. Cook and stir until rice is thoroughly heated, about 2 minutes. Spread rice evenly over the skillet. Cover with the cauliflower and broccoli. Layer the ham steak, Cheddar cheese, and mushrooms on top.
- Blend celery soup, sour cream, mustard, and curry powder together in a bowl. Pour over the cheese and mushroom layers. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until ham steaks are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).
05/27/2019
recipepes.com
ham steak and wild rice casserole, recipe
PT15M
PT1H
5
455 calories
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