Ham and Egg Bake
A great recipe for putting good use to an over abundance of hard-boiled eggs and leftover ham from Easter.
3 cups cooked rice
6 large hard-boiled eggs, chopped
1 cup diced cooked ham*
2 tablespoons prepared mustard
2 tablespoons instant minced onion
3/4 cup mayonnaise
1/2 cup diced cheddar cheese
- Combine rice, eggs, ham, mustard, onion, mayonnaise and cheese; mix well. Season to taste. Turn into buttered shallow casserole.
- Bake in a preheated oven at 350°F (175°C) 30 minutes or until heated through.
Makes 6 servings.
*Or 1 cup diced cooked beef, pork, or poultry or luncheon meat.
Recipe provided courtesy of the USA Rice Federation.