Ham Casserole

• 1 (6-ounce) package long-grain and wild rice mix
• 2 chicken bouillon cubes
• 2 tablespoons butter or margarine
• 2 cups chopped cooked ham
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 (8-ounce) jar sliced mushrooms, drained
• 1/2 cup water
• 1 (2-ounce) jar diced pimiento, drained
• 1 cup sliced almonds, toasted

1. Cook rice and chicken bouillon cubes according to rice directions.
2. Melt butter in a large skillet over medium-high heat; add ham, onion, and bell pepper, and saute until tender. Stir in rice.
3. Combine soup and next 3 ingredients; add to skillet. Spoon into a lightly greased 2-quart baking dish.
4. Bake at 350u0b0 for 30 minutes. Sprinkle with almonds, and bake 5 more minutes.

longgrain, chicken bouillon cubes, butter, ham, onion, green bell pepper, cream of mushroom soup, mushrooms, water, pimiento, almonds

Taken from www.myrecipes.com/recipe/ham-casserole-0 (may not work)