This fantastic recipe was made in our 9×13 Non-Stick Pan – a must try!
1 ham steak cubed or 1-2 C leftover ham
1 bag frozen mix vegetables
1 bag frozen brussel sprouts
2 (10.75 oz) cans cream of mushroom soup
2 cans of milk (use soup can)
2 C instant rice
pepper to taste
1.Pre-heat oven to 350 degrees.
2.In a large bowl mix soup & milk. Then add rice, vegetables, brussel sprouts & ham
3.Pour into a non-stick pan & cover with aluminum foil.
4.Bake 45-60 min. until rice is tender.