Cheesy Ham And Rice Casserole

* Onions, raw, 8 tbsp chopped
* Butter, salted, 3 tbsp
* Flour, white, .25 cup
* Milk, 2%, 1.25 cup
* Garlic, 2 cloves
* Celery, raw, 2 stalk, large (11"-12" long)
* Rice, Mahatma Long Grain White (Dry Measure), 1 cup
* Ham, 97% fat free, Kirkland, 3 oz., 3.2 serving
* Velveeta Cheese Product, 3.75 oz
* 1/4 teaspoon black pepper
* 1/8 teaspoon nutmeg
* 1-1/2 tablespoon dried parsley
* 1/2 teaspoon salt
* 1 teaspoon chicken bouillon

This is a dish that can be prepared early in the day or even the day before and stored in refrigerator until ready to warm up.

Steam 1 cup rice in 2 cups water. Add 1/2 teaspoon of salt to the rice water. Simmer on slow for 20 minutes until tender.

Saute onions, garlic and celery in butter until tender. Add pepper, nutmeg, parsley, salt and bouillon. Add flour to pan and stir until flour absorbs butter. Add milk and whisk until thickened. You may need to add a little water to thin. Add Velveeta until melted. Thin with water until gravy-like.

Spray a 9 x 10 glass pan with cooking spray. Layer rice, diced ham and then gravy over the top. Sprinkle with paprika.

Heat in 350 degree oven for 20 minutes.

Serving Size: 4 Generous Servings