There’s something incredibly comforting about a hearty casserole, don’t you think? The combination of flavors, the warmth, the aroma – it all wraps you up in a delicious, edible hug. That’s what my Ham and Rice Casserole does. It’s a dish that’s close to my heart, a staple in my kitchen, something I grew up with and continue to love. The recipe is simple – just cream of mushroom soup, milk, precooked rice, and diced ham – but the result is anything but. The creaminess of the soup, the chewiness of the rice, and the saltiness of the ham combine to create a taste sensation that is absolutely divine. Plus, it’s super easy to make, making it perfect for those busy weekday nights when you want something comforting but don’t have the energy to spend hours in the kitchen. I love this recipe because it’s versatile, too. Feel free to add in some veggies or swap out the ham for turkey or chicken if you prefer. There’s no wrong way to make this casserole!
Ingredients
- 1 can cream of mushroom soup
- 1/2 c. milk
- 1 1/3 c. precooked rice
- 1 c. diced ham
Baking Instructions
- Mix all ingredients in 8 x 8-inch pan.
- Bake at 375 degrees for 25 minutes.
Calorie: 400
Total cooking time: 30 minutes
Difficulty level: Easy
A Hilarious Ham and Rice Casserole Chronicles
Prologue: My Encounter with the Ingredients
It was a regular Tuesday evening. I was casually flipping through my mom’s old cookbook, looking for something that wouldn’t set off the smoke alarms or evoke the ghost of Gordon Ramsay to haunt my kitchen. My eyes landed on a recipe called ‘Ham and Rice Casserole’. The ingredients seemed simple enough – cream of mushroom soup, milk, rice, and ham. I thought to myself, “Even a culinary disaster like me can pull this off!” So, I rolled up my sleeves and plunged headfirst into the culinary chaos.
Chapter 1: The Assembly
I grabbed an 8 x 8-inch pan, put the cream of mushroom soup, 1/2 c. milk, 1 1/3 c. precooked rice, and 1 c. diced ham onto my kitchen counter. As I looked at the ingredients lined up, I couldn’t help but wonder if they were laughing at my inexperience. The ham, in particular, seemed to be smirking at me, like it knew something I didn’t. I shook off the thought and decided to dive into the mixing process.
Chapter 2: The Great Mix-Up
With a wooden spoon in hand, I bravely mixed all four ingredients in the pan. The rice and the ham seemed to be playing hide and seek in the thick cream of mushroom soup. The milk acted like a peacekeeper, smoothing things over and making the mixture look somewhat edible. I was pretty proud of myself. That is until I realized I had forgotten to preheat the oven. Cue the facepalm.
Chapter 3: The Oven Debacle
I’m not a fan of my oven. It’s old, moody, and has a tendency to burn things to a crisp. But that day, it decided to cooperate. I preheated it to 375° and slid the pan into the oven. Just as I closed the door, the oven beeped at me. I took that as a sign that it had accepted my offering and would do its best not to ruin my meal.
Epilogue: The Grand Finale
After 25 agonizing minutes of praying to the cooking gods and resisting the urge to open the oven door every two minutes, the timer finally dinged. I put on my oven mitts (which are shaped like cat paws, by the way), and carefully pulled out the pan. To my surprise, the casserole looked…pretty good. The cream of mushroom soup had melded with the milk, rice, and ham to form a golden, bubbly concoction that smelled heavenly.
I scooped out a portion onto my plate, took a tentative bite, and…it was delicious! Not to brag, but I might’ve done a little victory dance right there in my kitchen. So, my dear reader, that’s the tale of my hilarious journey to making a Ham and Rice Casserole. Remember, if I can do it, so can you. And trust me, it’s worth every laugh, facepalm, and moment of oven-induced anxiety. Happy cooking!
