Prep. Time: 15 minutes
Baking Time: 25 minutes
Servings: 12
Ingredients:
• 1 medium onion, chopped
• ½ cup butter
• ½ cup all-purpose flour
• 1 teaspoon dill weed
• ½ teaspoon garlic salt
• ½ teaspoon pepper
• 1 can (14½ ounces) chicken broth
• 1½ cups half-and-half cream
• 1 tablespoon Dijon mustard
• 3 cups cooked wild rice
• 1 can (8 ounces) mushroom stems and pieces, drained
• 12 thin slices fully cooked ham (about ¾ pound)
• ½ cup shredded cheddar cheese
• Minced fresh parsley
Method:
- In a large saucepan, saute onion in butter until tender. Stir in flour, dill, garlic salt and pepper until smooth and bubbly. Gradually add broth, cream and mustard; cook until thickened.
- Pour 1 cup into an ungreased 13-in. x 9-in. baking pan; reserve another cup for topping. To the remaining sauce, add rice and mushrooms; spoon ⅓ cup onto each ham slice. Roll up and place with seam side down over sauce in pan. Top with reserved sauce.
- Bake, uncovered, at 350°F (176.7˚C) for 25 – 30 minutes or until heated through. Sprinkle with cheese and parsley; serve immediately. Yield: 12 servings.
http://www.tasteofhome.com/recipes/creamy-ham-rolls