1/4 c. minced onion
1/4 c. minced green pepper
2 tbsp. butter
1/2 c. milk
1 can cream of mushroom soup
2/3 c. uncooked Minute Rice
1 c. diced cooked ham
6 deviled eggs
3/4 c. grated Cheddar cheese
1 c. buttered crumbs (optional)

Cook onion and green pepper in butter until onion is golden. Combine with milk and soup. Add rice and ham to 3/4 of the soup mixture. Place in greased 1 1/2 quart casserole dish. Top with deviled eggs. Pour remaining soup mixture over the top, sprinkle cheese and crumbs. Bake at 350 degrees for 30 minutes. (Serves 6)