Wild Rice and Ham Hotdish
A hearty, delicious casserole featuring wild rice and ham.
Servings: 8 Servings
Equipment
- 9x13 inch Pan
Ingredients
- 2 cups cooked wild rice or wild rice blend (Note 1)
- 1 tablespoon avocado oil or any neutral oil
- 2 cups carrots shredded (Note 2)
- 1 cup celery finely diced
- 1 pound ham cubed, about 2 cups
- 1 4.5 ounces sliced mushrooms canned and drained
- 1 cup broccoli florets
- 3 tablespoons butter salted
- 2 cups chicken broth
- 3 tablespoons flour or gluten free flour (Note 3)
- ½ cup milk (Note 4)
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- Garnish with chopped fresh parsley or chopped green onions
Instructions
- Preheat the oven to 350 degrees F.
- Cook the wild rice blend according to package instructions or use an Instant Pot. This step can be done in advance.
- In a medium skillet on the stovetop, add the avocado oil, shredded carrots, and diced celery. Saute over medium heat until tender. Remove from the heat and set aside.
- In a large skillet, over medium heat, melt the butter. Once the butter is melted, sprinkle the with flour. With a flat whisk, stir until the butter and flour are combined. They will create a paste-like consistency.
- To the flour-butter mixture, add ½ cup chicken broth at a time. Keep adding chicken broth in ½ cup increments and whisk until it looks like a sauce.
- Next, add the milk, salt, and pepper to the sauce and whisk.
- Finally, add the shredded cheese and stir until melted. Remove from the heat.
- In a 9x13-inch prepared casserole dish, add the cooked wild rice, sauteed carrots and celery, cubed ham, drained mushrooms, broccoli florets and stir.
- To the casserole dish pour in the cheese sauce and stir until ingredients are coated with the sauce.
- Bake in a preheated 350 degree F oven, uncovered for 30 minutes. The casserole should be bubbly around the edges. Garnish with fresh parsley or chopped green onions.
- Store leftovers in the refrigerator in an airtight container for up to four days.
Notes
Note 1: Make wild rice blend according to package directions, or use the Instant Pot, or canned wild rice that is already cooked. The wild rice can be prepped in advance and stored in the refrigerator up to a day in advance.
Note 2: Purchase already shredded carrots as a shortcut, or shred whole carrots with a box grater.
Note 3: Use all-purpose flour, or if gluten free is needed, Bob’s Red Mill 1-to-1 will work.
Note 4: Use regular milk, lactose-free milk, or coconut cream, depending on diet needs.
Nutrition Information
Serving: 1 ServingCalories: 248kcalCarbohydrates: 19gProtein: 14gFat: 14gSugar: 3g
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