4 ounces cooked ham, diced
2 onions, diced
2 cloves garlic, minced
salt and pepper to taste
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package cream cheese, diced
6 cups cooked spaghetti
toppings: sliced mushrooms, onion, kalamata olives, celery, fresh mushrooms, tomatoes, onions, mushrooms, ...
1 egg
1 tablespoon lima beans
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh mint leaves
In a medium saucepan, cook ham in oil over medium heat, stirring occasionally, until no longer pink. Remove ham from pan. Brown onion in garlic and pesto in water; drain.
In a large bowl combine the ham, onion, garlic, salt, pepper, vegetable oil and cream cheese. Fold in celery, mushrooms and parsley until smooth. Transfer mixture to the rice cooker or extra long rice cooker.
You may want to add a spoonful of broth to the rice cooker a few moments before cooking. Add to crumbles and mix.