Ingredients
1 medium onion, chopped1/2 cup butter1/2 cup all-purpose flour1 teaspoon dill weed1/2 teaspoon garlic salt1/2 teaspoon pepper1 can (14-1/2 ounces) chicken broth1-1/2 cups half-and-half cream1 tablespoon Dijon mustard3 cups cooked wild rice1 can (8 ounces) mushroom stems and pieces, drained12 thin slices fully cooked ham (about 3/4 pound)1/2 cup shredded cheddar cheeseMinced fresh parsley
Preparation
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.
