Weekend Treat Casserole

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 1 1/2 cups sour cream
 * 1 teaspoon dry mustard
 * 1 11-ounce can condensed Cheddar cheese soup
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground black pepper
 * 1 4-ounce can sliced mushrooms, drained
 * 12 ounces cooked ham, cut into julienne strips (about 2 cups)
 * 1/2 cup pitted ripe olives, sliced
 * 3/4 cup dry roasted cashew nuts or peanuts, coarsely chopped, divided
 * 1/4 cup crushed round buttery crackers
 * 1 tablespoon chopped fresh parsley
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Combine rice, sour cream, mustard, cheese soup, salt and pepper; mix well. Stir in mushrooms, ham and olives. Add 1/2 cup cashews. Turn into shallow 2-quart baking dish; cover and bake at 350 degrees 20 to 25 minutes.