| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | Dishes, Ham | 10 | Servings |
INGREDIENTS
| 1 | T | Margarine |
| 2 | T | All-Purpose Flour |
| 1 1/4 | c | Skim Milk |
| 2 | c | Cooked Brown Or White Rice |
| 1 1/4 | c | Fully Cooked Smoked |
| Reduced-Fat Ham Cut-Up | ||
| 10 | ||
| Oz. | ||
| 1 | c | Shredded Reduced-Fat Swiss |
| Cheese 4 Oz. | ||
| 1/4 | c | Chopped Fresh Parsley |
| 1/2 | t | Dried Marjoram Leaves |
| 4 | oz | Mushroom Stems And Pieces |
| Drained |
INSTRUCTIONS
Heat oven to 350 degrees. Spray 2-qt. casserole with nonstick cooking spray. Melt margarine in 3-qt. saucepan over low heat. Cook flour in margarine, stirring constantly, until thickened; remove from heat. Stir milk into flour mixture. Heat to boiling, stirring constantly with wire whisk. Boil and stir 1 minute. Stir in remaining ingredients. Spoon into casserole. Bake uncovered 30-35 minutes or until hot and bubbly. Recipe by: Betty Crocker's Best of Baking, 1997, pg. 202 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb 08, 1998
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