Preheat oven to 350 degrees.
In a small skillet melt the margarine and saute the onion until tender.
Combine the soups, milk and cheese.
Add the broccoli, rice, ham and onion.
Bake in a 9 x 13-inch covered casserole dish for 45 to 50 minutes.
Preheat oven to 350\u00b0.
Grease a 3-quart casserole.
Combine ham, rice, peas, salt, mustard, pepper, 1/2 cup Cheddar cheese, Cheddar cheese soup and milk.
Turn into casserole.
Top with remaining 1/2 cup cheese.
Bake 30 minutes until bubbly.
If chilled before baking, bake 1 hour.
Reserve 1/3 can of cheese soup or grated cheese to spread over top. Cook onion and green pepper with rice. Mix with remaining ingredients. Bake for 45 minutes at 375\u00b0.
Combine ham, rice, egg yolks, mayonnaise and dry mustard. Shape approximately 1/2 cup of mixture for each cone.
Dip in egg whites and roll in cornflake crumbs.
Place on cookie sheet.
Top each slice with ham cone.
Bake in a moderate oven (350\u00b0) for 25 minutes.
Heat soup and serve 1/4 cup of mixture over each cone. Yields 6 servings.
Place ham in casserole.
Mix apples, lemon juice, 1 tablespoon sugar and spices. Spread on top of ham.
Mix flour, salt and 1/3 cup sugar.
Cut in oleo with fork.
Mix in cheese lightly. Spread over apple mixture. Cover and bake at 350\u00b0 for about 40 minutes. Uncover to brown 5 to 10 minutes more.
Brown pork chops.
Season with garlic powder, salt and pepper. While the pork chops are browning, mix the rice with the remaining ingredients and place in a 2-quart casserole.
Put the browned chops on top of the rice.
Cover and bake in 350\u00b0 oven for 1 hour.
This dish can be made into a rice casserole by replacing the pork chops with a 1/2 stick of butter or margarine.
This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
First boil the rice in a pan of salted
ring to a boil; add rice and stir well.
Cook
hen mixed into the casserole).
Casserole: Prepare rice, beans, and vegetables according
Save 1/3 of soup and milk.
Mix remaining soup and milk.
Pour over the rice, pepper and ham in a glass casserole.
Sprinkle cheese over the top.
Sprinkle bread crumbs on the cheese.
Pour saved milk and soup (mixed together) over the casserole.
Bake at 350\u00b0
for 30 minutes.
Preheat oven to 350\u00b0.
Use a 2-quart casserole dish, greased. Combine ham, rice, peas, 1/2 cup cheese, salt, pepper and cayenne. Spoon into casserole dish.
Add remaining cheese to the whipped cream.
Spread over top of rice mixture.
Bake uncovered for 30 minutes.
ver medium-high heat. Add ham and cook until browned all
Cook ziti with salt.
Cut ham into little squares.
Drain ziti.
Grease a casserole dish.
Then put one layer ziti and one layer of ham into casserole dish.
Preheat oven to 375 degrees.
In a greased 2 1/2 quart baking dish, combine asparagus, eggs and ham.
Add cheese, green pepper, onion and parsley, mix gently.
In a small bowl, blend lemon juice, cream and soup, add to casserole and mix well.
Combine bread crumbs, and 2 tablespoons butter, sprinkle over casserole.
Bake for 25 minutes.
Let stand a few minutes before serving.
Preheat oven to 350*F.
Saute onions, green pepper, ham, bay leaf and 1/8 teaspoonful salt in oil. In large casserole, place drained beans, rice and onion/ham mixture. Toss lightly together. Cover and bake for 30 minutes or until thoroughly heated.
owl, Combine all of the casserole ingredients and mix until blended
rom heat and toss with rice, ham, corn and chives. Season.
Put 1/2 of rice in shallow casserole dish.
Add ham, 2/3 of cheese and eggs.
Add remaining rice.
Mix mushroom soup and chicken broth together.
Pour over casserole.
Top with remaining cheese.
Cook at 350\u00b0 for 30 to 35 minutes.
In greased 2-quart casserole layer the rice, ham and onion. Pour milk over all. Season with salt and pepper.
Dot with butter. Bake in a covered casserole at 350\u00b0 for 1 to 1 1/2 hours until rice is cooked.
Serves 4 to 6.