Preparing to Ring in the New Year with a Game Night on the 6th Day of Christmas

 

Image courtesy of Microsoft Create

Happy 6th Day of Christmas too!!!   We are celebrating tonight with a casual gathering.  The Lents Family is joining us for a Pasta Dinner and board games.  I am looking forward to it.

Saturday I made this awesome casserole with our leftover ham.  It was so tasty that I wanted to share the recipe with you today. 

On Sunday Marina and her guests from out of town joined us for dinner.  I repurposed all the leftovers that were still in the refrigerator.  The ham bone became Black Bean and Ham Bone Soup.  The Roasted Garlic Shrimp and leftover vegetables became Shrimp Fried Rice, stay tuned for those recipes.  The Chicken Marsala became Chicken Marsala Lasagna Roll Ups.

Yesterday we had a great time with family and friends.  We went out for lunch at the Polish Village Cafe and then headed down to enjoy the scenery, Caddilac Lodge, and Winter Markets of Downtown Detroit.  Pure Motown Magic.

So here is the recipe for the casserole.  I'm off to finish readying dinner and the house for our NYE Celebration.  How are you ringing in the New Year?

Entrees, Casserole, Pork, Ham, Rice, Leftovers

Entrees, Casseroles

American

Yield: 6 servings

Author: Wendy Klik

Ham and Rice Casserole

This casserole is great for using up that leftover ham from the holidays. It is so good you might even buy a ham steak just so you can turn it into this dish for dinner.

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

• 2 c. chicken broth
• 1 c. rice
• 1 T. soy sauce
• 1 t. dried thyme
• 1 c. shredded Colby Jack cheese
• 1/2 c. crushed buttery crackers
• 1 T. butter, divided
• 1/2 red bell pepper, diced
• 1/2 poblano pepper, diced
• 1/2 of a small Vidalia onion, diced
• pepper to taste
• 1 clove garlic, minced
• 1 T. flour
• 1 1/2 c. milk
• 1/4 c. sour cream
• 1-2 c. ham, cut into large dice
• 1 c. frozen peas

Instructions

1. Cook the rice in the broth, seasoned with soy sauce and thyme, according to package directions. Set aside.
2. Combine the crackers, 1 Tablespoon of the butter, and 1/4 c. of the cheese in a small bowl. Set aside.
3. Heat the remaining butter in a large skillet over medium heat. Add the onions, peppers and garlic. Season with pepper and cook until fragrant and the vegetables are softened.
4. Sprinkle the vegetables with the flour and cook until lightly browned and nutty smelling. Gradually add the milk, whisking constantly. Cook and stir until smooth and thickened, about 3 minutes.
5. Add the remaining cheese and sour cream. Stir in the ham and rice.
6. Place into a 9" square baking pan, treated with cooking spray and sprinkle the cracker mixture over the top.
7. Bake in a preheated 400* oven for about 20 minutes, until hot and bubbly with a golden brown topping.

Notes

Adapted from a recipe found at Food and Cooking.

Nutrition Facts

Calories

430

Fat (grams)

20 g

Sat. Fat (grams)

10 g

Carbs (grams)

41 g

Fiber (grams)

3 g

Net carbs

38 g

Sugar (grams)

8 g

Protein (grams)

20 g

Sodium (milligrams)

1098 mg

Cholesterol (grams)

62 mg

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