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Ham and Cheddar Bake

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
1 pkg (8 oz.) Kraft Shredded Cheddar Cheese
1 Tbsp oil
1 medium onion, chopped
1 can (15 oz.) whole kernel corn, drained
3 cups leftover fully cooked ham, cubed
3 cups cooked Minute Rice
2 Tbsp margarine
1/2 cup seasoned bread crumbs
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Let's Make It
1
Combine cream of mushroom soup, cream of chicken soup, milk and cheese in a large sauce pan. Heat on low until cheese is melted, stirring occasionally.
2
In the meantime, cook onion in oil until tender. Add onion, corn, ham and rice to cream soup mixture. Stir until mixed well. Transfer to casserole dish. Melt margarine over low heat or in microwave. Add bread crumbs and stir until crumbly. Sprinkle on top.
3
Bake at 350°F for 45 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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