| 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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