Ham Solo Casserole

Ingredients

1 pkg Epicure Hollandaise Sauce

1/2 c butter salted/unsalted

1 c water

200-300grams ham cut into cubes

8-10 spears of asparagus chopped (woody parts removed)

¾ c green peas

½ c sliced mushrooms

1 c rice

1 c water

1 tbsp Epicure Vegetable Broth

1 tsp Epicure Lemon Dilly Dip

½ c grated cheese

1/2 tsp Epicure SPG if using unsalted butter

DIRECTIONS

Place butter in Multipurpose Pot on medium heat until melts. Remove from heat and whisk in sauce mix. While whisking slowly add water. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 3 minutes. Stirring halfway through until thick. Put aside.

Butter your casserole. Preheat oven to 350F.

In 4 cup Prep Bowl whisk together rice, water, vegetable broth, Hollandaise and Lemon Dilly dip, add SPG if using. Pour mixture into buttered casserole. Add remaining ingredients - ham, asparagus, mushrooms, green peas and rice.

Cover with silicone liner and bake for 50 minutes, sprinkle with cheese and bake until cheese is golden. Enjoy!

This is a great choice whenever you have ham on hand, not only on May the 4th :)