Ham Steak and Wild Rice Casserole

Ham steaks, broccoli, cauliflower, mushrooms, and cream of celery soup bake over a skillet of wild rice in this delicious, wintry casserole.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 647 Calories

Ingredients

• 1 cup sour cream
• 1 tablespoon vegetable oil
• 1 cup shredded Cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 teaspoon curry powder
• 1 (4 ounce) package sliced fresh mushrooms
• 2 teaspoons prepared yellow mustard
• 1 pound fresh ham steak
• 1 (10 ounce) package frozen cauliflower and broccoli
• 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Heat oil in a heavy oven-proof skillet over medium-high heat. Add ham and cook until browned all over, about 3 minutes per side. Remove from heat and cut ham into 4 serving pieces.

Step 3

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.

Step 4

Squeeze the pouch of wild rice mix to separate the rice. Combine rice and 2 tablespoons water in the skillet over medium heat. Cook and stir until rice is thoroughly heated, about 2 minutes. Spread rice evenly over the skillet. Cover with the cauliflower and broccoli. Layer the ham steak, Cheddar cheese, and mushrooms on top.

Step 5

Blend celery soup, sour cream, mustard, and curry powder together in a bowl. Pour over the cheese and mushroom layers. Sprinkle with Parmesan cheese.

Step 6

Bake in the preheated oven until ham steaks are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).