1 (6 oz.) pkg. wild rice, cooked
1 (10 oz.) pkg. frozen, chopped broccoli, defrosted
1 1/2 c. cubed, cooked chicken
1 c. cubed, cooked ham
1 c. (4 oz.) shredded Cheddar cheese
1 (4 oz.) can sliced mushrooms, drained
1 c. mayonnaise
1 tsp. prepared mustard
1/2 to 1 tsp. curry powder
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1/4 c. grated Parmesan cheese

In a greased 2-quart, layer first 6 ingredients in order listed. Combine mayonnaise, mustard, curry and soup. Spread over casserole. Sprinkle with Parmesan cheese.

Bake at 350°F for 45 to 60 minutes or until top is light golden brown.

Yield: 8 servings.