Ham Casserole

• 1 (6 oz.) pkg. long-grain and wild rice
• 1 (10 oz.) pkg. frozen chopped broccoli
• 3 c. cooked ham, cut in 1/2-inch cubes
• 1 (4 1/2 oz.) can sliced mushrooms
• 1 (8 oz.) can sliced water chestnuts
• 1 c. grated Cheddar cheese
• 1 (10 3/4 oz.) can cream of celery soup
• 1 c. mayonnaise
• 2 tsp. prepared mustard
• 1 tsp. curry powder
• 1/4 c. grated Parmesan cheese

1. Cook rice and broccoli according to package directions. Spread rice in buttered 13 x 9 x 2-inch baking dish.
2. Top with broccoli.
3. Combine ham, mushrooms, water chestnuts, Cheddar cheese, soup, mayonnaise, mustard and curry; spread over broccoli layer.
4. Sprinkle with Parmesan cheese.
5. Casserole can be refrigerated until ready to bake.
6. Bake at 350u0b0 for 45 to 60 minutes.
7. Leftovers are great, especially over holidays.

longgrain, broccoli, ham, mushrooms, water chestnuts, cheddar cheese, cream of celery soup, mayonnaise, mustard, curry powder, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371706 (may not work)