Ham And Rice Casserole

2 C. cooked rice 2 C. cubed leftover ham 2 green onions, chopped 10.5 oz. can cream of celery soup 1/2 C. milk 1/2 C. frozen whole kernel corn 3/4 C. frozen peas and carrots 1/4 tsp. salt 1/4 tsp. pepper 1/2 tsp. dried basil 1 C. shredded sharp cheddar cheese

In a mixing bowl combine all ingredients. Pour into a 3 quart, lightly buttered casserole dish and cover with foil. Bake at 350 degrees for 30 minutes, remove the foil and bake an additional 10 minutes.