Yummy Ham Casserole

Ok, this one is kind of fantastic, and a bit decadent, in terms of calories, but trust me, it's worth it! And hey, we're using turkey ham instead of pork, so that helps, right?

5 stars

3 1/4 inch slices turkey ham
2 stalks celery (or 1 stalk broccoli)
1 can cream of mushroom soup
1 can of mayo
1/4 can of sour cream
1 cup uncooked rice
2 cups water
Dill
1/2 cup shredded cheese (I recommend a white cheese)

Cook your rice according to package directions. With typical white rice, it's 1 cup rice, 2 cups water, bring to a boil, cover, reduce heat, cook 20-25 minutes. But check your package, because instructions vary for long-grain, short-grain, brown, white, basmati, etc.

Heat oven to 350. Spray an oven-safe casserole dish with cooking spray.

While the rice is cooking, slice 3 slices off your ham, 1/4 inch each, and cube those slices. Then take your stalks of celery and slice them down the middle and chop them. If you choose to use broccoli instead, chop the florets into little bits.

When the rice is done, pour it into the aforementioned oven-safe casserole dish and add the ham and celery (or broccoli). Add one can cream of mushroom soup, and then fill the can with mayo and add that. Fill the can to about 1/4 with sour cream and add that.

Add dill -- I use a lot, but I love dill. This recipe is good without it, but for me, the dill gives it the extra ZING it needs.

Mix everything together. Pour in cheese and stir again.

Mix and smooth top of casserole. You can sprinkle with breadcrumbs if you like.

Bake uncovered for 30 minutes.

Thanks, Mom, for the basis of this recipe!