Creamy Ham Rolls

  • 1/2 cup butter
  • 1/2 cup flour
  • 1 small onion, chopped
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 1/2 cups light cream or milk
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  • 1 can chicken broth (10 oz. size)
  • 1 Tbsp. prepared mustard
  • 3 cups cooked wild rice
  • 1 can mushroom stems and pieces, drained
  • 12 thin slices fully cooked ham
  • 1 cup shredded sharp Cheddar cheese
  • parsley flakes - to taste


Prepare wild rice according to package directions. In a large pan, saute onion in butter until transparent. Stir in flour, garlic powder and pepper until smooth and bubbly. Gradually stir in light cream, small amounts at a time. Stir until smooth. Add broth and mustard. Cook until thickened. Put 1/3 of mixture over bottom of 9x13 inch pan, reserving another 1/3 for topping. To the remaining sauce, add rice and mushrooms. Spoon onto each ham slice. Roll up and place seam side down onto sauce in pan. Top with reserved sauce. Bake uncovered 25-30 minutes at 350 degrees F until heated through. Top with cheese and parsley flakes.


By Robin from Washington, Ia


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