*  Exported from  MasterCook  *
 
                 Vegetable-Rice Casserole With Ham (Pisces)
 
 Recipe By     : Time-Life, Thursday Is Potluck
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Zodiac                           Lowfat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      butter or margarine
    1      cup           low sodium chicken broth
    1      cup           1% low-fat milk
      3/4  cup           rice
   10      ounces        frozen corn kernels
   10      ounces        frozen peas
    2      tablespoons   flour
    1      teaspoon      oregano
      1/4  teaspoon      black pepper
    8                    green onions -- trim coarsely chop
      1/2  pound         extra lean ham slice -- 1/2 cubes
    1      cup           lowfat cheddar cheese -- shredded
      1/4  cup           chopped parsley -- optional
    3      ounces        neufchatel cheese -- optional
 
 Preheat the oven to 425 degrees. Butter a 13-by-9-inch baking dish; set aside.
 
 In a medium saucepan, bring the broth and milk to a boil over medium heat.
 Add the rice and cook for 10 minutes. Meanwhile, in a large bowl, combine
 the corn and peas and break them up to separate. Stir in the flour, oregano
 and pepper. Add the green onions and ham. Add the cheddar cheese and
 parsley. Blend; set aside.
 
 In a small bowl, beat the softened cream cheese with about -1/3 cup of the
 hot broth-milk mixture until smooth. Stir the cream cheese into the
 vegetable mixture. Then stir in the remaining rice with the broth-milk
 mixture. Place the mixture in the prepared baking dish. Cover tightly with
 foil. Bake for 35 to 40 minutes or until the rice is tender. Stir several
 times during baking for even cooking. Makes 6 servings.
 
 - From “Thursday Is Potluck” (Time-Life Books, $14.95).
 
 Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and
 edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97.  MC
 Estimates 398 cals, 8.7 g fat, 19.6% CFF.
 
 
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