1 c. cooked ham, cut in julienne strips
1/4 c. onion, chopped
2 tbsp. butter
2 tsp. flour
1/2 c. milk
1 c. sour cream
1 (6 oz.) can broiled sliced (1 1/3 c.) mushrooms
Hot cooked rice

Cook ham and onions in butter until onion is tender, not brown. Sprinkle with flour; gradually stir in sour cream and milk. Add mushrooms. Cook over low heat, stirring constantly, just until mixture thickens, 2 or 3 minutes. Garnish with parsley. Serve with fluffy rice. Serves 3-4.