Creamy Ham Rolls

• 1 medium onion, chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon dill weed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 1-1/2 cups half-and-half cream
• 1 tablespoon Dijon mustard
• 3 cups cooked wild rice
• 1 can (8 ounces) mushroom stems and pieces, drained
• 12 thin slices fully cooked ham (about 3/4 pound)
• 1/2 cup shredded cheddar cheese
• Minced fresh parsley

1. In a large saucepan, saute onion in butter until tender. Stir in flour, dill, garlic salt and pepper until smooth and bubbly. Gradually add broth, cream and mustard; cook until thickened.
2. Pour 1 cup into an ungreased 13-in. x 9-in. baking pan; reserve another cup for topping. To the remaining sauce, add rice and mushrooms; spoon 1/3 cup onto each ham slice. Roll up and place with seam side down over sauce in pan. Top with reserved sauce.
3. Bake, uncovered, at 350u0b0 until heated through, 25-30 minutes. Sprinkle with cheese and parsley; serve immediately.

onion, butter, allpurpose, dill weed, garlic salt, pepper, chicken broth, cream, mustard, rice, mushroom stems, thin slices fully cooked ham, cheddar cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/creamy-ham-rolls/ (may not work)