1 can (20 oz.) pineapple tidbits
1/2 c. plain yogurt
1 t. salt
1 t. dijon or honey dijon mustard
1/4 t. pepper
1 c. long-grain rice
2 c. cubed ham
1 c. chopped green pepper
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
Cook rice according to package directions. Meanwhile, drain the pineapple, reserving 1/2 c. juice; set pineapple aside. In a large bowl, combine the yogurt, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in rice, ham, green pepper, 1 cup of cheese and pineapple. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and cheese is melted.
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Tips: This ham casserole was very creamy since I used yogurt. Fat-free plain yogurt worked fine so feel free to use it if you're tried to watch fat and calories. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes