The Best Recipes: Ham Steak and Wild Rice Casserole

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Ham Steak and Wild Rice Casserole

"This is a great way to enjoy ham steak on a cold winter night."

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H25M

• 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).

Notes :

• The directions for making the rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

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