1 cup butter
1/4 cup cooked white rice
1 large onion, chopped
1 crisp green potato, peeled and cubed
1 large carrot, diced
3 (8 ounce) packages cream cheese, softened
1 cup shredded mozzarella cheese
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can mushroom juice
1 (8 ounce) can cream cheese, softened
1 1/2 cups shredded Cheddar cheese
1 cup chopped cooked ham
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried marjoram
Preheat oven to 350 degrees F (175 degrees C).
Prepare small, 1/2-cup scales according to package directions. Place rice, onion, carrots, cream cheese, mozzarella cheese and mushrooms into 9x13-inch glass baking dish. Drizzle with mushroom broth.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until tender. Top with Cheddar cheese, ham and salt and pepper.