1 pkg. (6 oz.) wild rice
1 pkg. (10 oz.) frozen chopped broccoli
2 c. cubed cooked ham
1 can (4 oz.) mushrooms, drained
1 c. diced cheddar cheese
1 can cream of celery soup
1 c. mayonnaise
2 tsp. prepared mustard
1 tsp. curry powder
1/4 c. grated Parmesan cheese

Cook rice according to directions. Spread on bottom of buttered 9x13 inch pan. Top with broccoli, ham, mushrooms and cheese. Blend soup with mayonnaise, mustard and curry. Pour soup mixture over all. Sprinkle with Parmesan cheese. Bake at 350 degrees for 45 minutes or until golden and bubbly. Serves 6 to 8.