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A simple recipe for putting good use to an over abundance of hard-boiled Easter eggs and leftover ham!

Ham and Egg Bake

3 cups cooked rice
6 large hard-cooked eggs, chopped
1 cup diced cooked ham*
2 tablespoons prepared mustard
2 tablespoons instant minced onion
3/4 cup mayonnaise
1/2 cup diced cheddar cheese

1. Combine rice, eggs, ham, mustard, onion, mayonnaise and cheese; mix well. Season to taste. Turn into buttered shallow casserole. Bake at 350*F 30 minutes or until heated through.

Makes 6 servings.

*Or 1 cup diced cooked beef, pork, or poultry or luncheon meat.

Recipe provided courtesy of the USA Rice Federation.