Casserole of Ham and Rice
"This is a recipe from Glenna Snow's Cook Book. Glenna Snow was the home economics editor for the Akron Beacon Journal in the 1930s and 1940s. Snow and the newspaper produced a book of readers recipes both in 1936 and again in 1944. My copy was a christmas gift from a dear friend who knew how much I enjoy economical "old" recipes. These recipes reflect much of the culture during the "Depression Era" and the everyday life and struggles. This was a time when the 40 hour work week was for those in a comfortable financial position and the typical work week was often 6 days, not 5 days a week. Calories were considered a good part of nutrition and rather than worrying about getting to much, getting enough calories was of more concern. Evaporated milk is much noted in these recipes and "Waste not Want not" seems to be the philosophy behind the use of fat as both animal fat and vegetable shortening are often interchanged or combined to make the recipe work. I hope you enjoy this as much as I have."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (432.1 g)
- Calories 386.7
- Total Fat - 9.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 43.3 mg
- Sodium - 1301.1 mg
- Total Carbohydrate - 64.2 g
- Dietary Fiber - 7.3 g
- Sugars - 7.3 g
- Protein - 13.9 g
- Calcium - 145.2 mg
- Iron - 3.9 mg
- Vitamin C - 79.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Once the ham, green pepper, parsley, and onion are chopped, mix these together with everything except rice and bread crumbs.
Step 2
Grease a casserole dish and line bottom of casserole with one half of the rice (1 1/2 cups).
Step 3
Layer on top of rice one half of meat mixture, repeat layers and cover with bread crumbs, toss the bread crumbs with melted butter first if you like.
Step 4
Bake at 350 degrees fahrenheit for 30 to 40 minutes. Serve hot with tomato sauce.
Tips
No special items needed.
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