Low Fat Ham Rice Casserole Recipes

Steps:

• 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.

Steps:

• Combine all ingredients except butter and corn flakes.
• Spoon into a greased casserole dish (8x8 or 10x7).
• Combine butter and corn flakes and put over top of dish.
• Bake uncovered at 375 for 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish.
• Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes.
• Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs.
• Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.

Steps:

• Preheat oven to 400.
• Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
• Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
• Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
• While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
• Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
• It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
• Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
• Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
• Mix well and season to taste with salt and pepper.
• Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
• Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
• Add the remaining rice mixture and smooth the surface with a spoon.
• Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
• Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
• Remove from the oven and allow to settle for about 5 minutes before serving.

Steps:

• Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
• Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
• Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, combine flour and powdered milk.
• Slowly add skim milk, stirring to blend.
• Cook over medium heat until sauce thickens, stirring constantly.
• Add salt, pepper, marjoram and thyme, set aside.
• In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender.
• Stir in rice, 1 cup broth, chicken and sauce.
• Pour into a shallow casserole.
• Sprinkle with parsley (and almonds).
• Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.
• Serve immediately.

Steps:

• Preheat oven to 350 degrees.
• Spray a 9X13-inch baking dish with buttered flavored cooking spray.
• Set aside.
• Spray a medium skillet with butter flavored spray.
• Saute celery and onion over medium heat until onion is clear.
• Transfer onion and celery to a large mixing bowl.
• Add soups and cheese.
• Stir until well blended.
• Add remaining ingredients and pour into prepared pan.
• Bake uncovered 35-40 minutes or until bubbly and golden brown.