Need a simple buffet or brunch entree? Roll up these individual portions and let guests serve themselves. It’s equally simple to put together ahead of time. —Becky Carcich, Littleton, Colorado
Creamy Ham Rolls
Ingredients
- 1 medium onion, chopped
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 teaspoon dill weed
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) chicken broth
- 1-1/2 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 3/4 pound)
- 1/2 cup shredded cheddar cheese
- Minced fresh parsley
Directions
- 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 1/3 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° until heated through, 25-30 minutes. Sprinkle with cheese and parsley; serve immediately.
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