Savory Ham and Mushroom Rice Casserole with Creamy Sauce

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.

3.In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes. Season with salt and pepper to taste.

4.In a large mixing bowl, combine the cooked rice, sautéed mushrooms, diced ham, crumbled sausage, and chopped scallions. Mix well to combine all the ingredients evenly.

5.In another bowl, whisk together the crème fraîche, sour cream, and eggs until smooth. Season with salt and pepper.

6.Pour the creamy mixture over the rice and meat mixture, stirring gently to combine everything thoroughly.

7.Transfer the entire mixture into a greased 9x13 inch baking dish, spreading it out evenly.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9.After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and bubbly.

10.Remove from the oven and let it cool for a few minutes before serving. Garnish with additional chopped scallions if desired.