Here we go again with another leftover ham casserole. Only this time I am pairing it with rice. Rice combines well with a lot of things, either savory or sweet. I think of Spanish Rice and Rice Pudding. This recipe is a bit different than most rice recipes. The uncooked rice is sauteed in butter until golden, rather than cooked before it is combined with the other ingredients. Don't worry, the rice won't get gummy. If you have never cooked rice this way before, you will be surprised how nicely it turns out. If you add it to your recipe collection, give it a fancy name, maybe after Aunt Grace or somebody.

HAM, RICE AND CABBAGE CASSEROLE
2 cups cooked cubed ham
1/2 cup uncooked rice
1/4 cup chopped onion
1/4 cup butter or margarine
1 1/2 cups milk
1 can cream of mushroom soup
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
3 to 4 cups chopped cabbage

In large nonstick skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Combine milk, soup, horseradish, salt and pepper. Stir into skillet mixture. Stir in cabbage. Cover and cook over low heat for 35 to 45 minutes or until cabbage is tender, stirring occasionally. Serves 4 to 6.