Shelly's Recipe

HAM, PEAS AND WILD RICE CASSEROLE

Category: Ham

2 cups ham, diced
1 (6-ounce) package long grain and wild rice mix
1/4 cup plus 2 tablespoons butter, melted and divided
1 (8-ounce) package sliced mushrooms
1/2 cup chopped green onions
1 cup fresh or frozen green peas
1 (10-ounce) container refrigerated alfredo sauce
1/2 cup sour cream
3/4 cup crushed round butter crackers
1/2 cup coarsely crushed canned French-fried onions

Preheat oven to 350 degrees F.

Cook rice according to package directions.

Cook mushrooms in 1/4 cup butter in a large skillet over medium heat until tender, about 10 minutes. Stir in green onion; saute 1 minute. Stir in rice, ham, peas, alfredo sauce, and sour cream. Season with salt and pepper. Spoon into a shallow 2-quart casserole dish.

Mix crackers, French-fried onions, and remaining 2 tablespoons butter; sprinkle over casserole. Cover and bake 20 minutes. Uncover and bake until bubbly, about 20 additional minutes. Serves: 6