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

In a greased 2-quart casserole, layer first six ingredients in order listed. Combine mayonnaise, mustard curry and soup. Spread over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 45-60 minutes or until top is light golden brown. Yields: 8 servings.

My guest like this casserole even if they don't usually like all the ingredients in it! For instance, people who don't care for broccoli don't mind it in this dish. And I like the way it's so easy to make and serve when company comes.