For the first time ever on this blog, I am writing about a dish I did not first make myself. I did not make it, but I ate it and what's more important? Huh? Huh?
This past Monday while I was in having my "little" procedure (I say "little" with all the sarcasm I can muster- this one has really sent me for a loop), my dear, sweet sister-in-law was at our home watching and feeding our children. I didn't get a taste of what she had brought for them for dinner until Tuesday lunch. Had I known about this dish, I would have had my brother truck some into the hospital for me. C'mon, crackers? I'm not a bird for crying out loud.
I have no picture because it was all gobbled up. And, I would like to mention that Jamey took some heat because the only time I had a chance to taste this dish was Tuesday lunch. He and the kids took care of the rest of the leftovers leaving me, their recovering-miserable-confined-to-bed mommy with only one measly helping. Still a little resentful? Yep.
I know we're coming up on a very busy week and many of your meals are probably already planned or (hopefully) will be made for or with you, but please tuck this recipe away for after the holidays. You know, when you experience that meal-planning let-down when all the yummy holiday foods have been devoured and you just can't quite bring yourself to making the same-old same-old. This dish will be just what you need...creamy, hearty, flavorful, easy, delicious. What are you waiting for? Pick up that pen!
Kim's Pineapple Ham Casserole
1 (20 ounce) can pineapple chunks or tidbits
1/2 cup mayonnaise
1 tsp. salt
1 tsp. prepared mustard
1/4 tsp. black pepper
3 cups cooked rice (about 1 cup uncooked)
2 cups cubed cooked ham
1 cup chopped green or red bell pepper
1 1/2 cups swiss cheese, shredded
1/3 cup chopped onion
Drain the pineapple, reserving 1/2 cup of the juice. Set pineapple aside. In a large bowl, combine the pineapple juice, mayonnaise, salt, mustard and black pepper. Fold in the remaining ingredients (except for 1/2 cup of shredded swiss cheese) including the pineapple and transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Remove cover and sprinkle top with the remaining 1/3 cup of swiss cheese and return the dish to the oven for another 10 minutes or until the cheese has melted.
Enjoy and prepare to hoard some leftovers if you want more than one helping.