Ingredients
| 1 |
medium onion, chopped |
| 1/2 Cup |
butter |
| 1/2 Cup |
flour |
| 1 Teaspoon |
dried dill weed |
| 1/2 Teaspoon |
garlic powder |
| |
salt, to taste |
| 1/2 Teaspoon |
pepper |
| 1 |
14-ounce can chicken broth |
| 1 1/2 Cup |
light cream |
| 1 Tablespoon |
Dijon mustard |
| 3 Cup |
cooked wild rice |
| 1 Can |
sliced mushrooms, drained |
| 12 |
thin slices ham |
| |
shredded Cheddar cheese |
Instructions
Saute onion in butter until tender. Stir in flour, dill weed, garlic powder, salt to taste and pepper until smooth and bubbly. Gradually add broth, cream and mustard; cook until thickened. Pour 1 cup of the white sauce into an ungreased 9 x 13-inch baking dish. Reserve 1 cup white sauce for topping. To the remaining sauce add the rice and mushrooms. Spoon 1/3 cup of this mixture onto each ham slice and roll up and place seam-side-down in baking dish. Top with remaining sauce. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Sprinkle with 1/2 cup Cheddar cheese and serve immediately.
