Ham and Wild Rice Casserole
1 (6 ounce) package quick-cooking long grain and wild rice mix
1 (10 ounce) package frozen cut broccoli, thawed and drained
2 cups cubed fully cooked ham
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup mayonnaise
2 teaspoons prepared mustard
1 cup shredded Cheddar cheese
Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently.
Cover and bake at 350 degrees F for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.