Creamy Ham and Broccoli Rice Casserole

• 1 cup uncooked white rice
• 2 cups broccoli florets, fresh or frozen
• 1 cup diced ham
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice according to package instructions. Drain and set aside.
3. 3 If using fresh broccoli, steam it until tender-crisp; if frozen, microwave according to package directions.
4. 4 In a large bowl, mix cooked rice, broccoli, ham, soup, milk, 3/4 cup of cheddar cheese, onion, garlic powder, black pepper, and paprika.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Top with breadcrumbs and remaining 1/4 cup cheese.
7. 7 Bake for 30-35 minutes, or until bubbly and the top is golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• oven

Variations

• Add cooked peas for extra veggies.
• Swap ham with cooked chicken for a different twist.

Substitutions

• Use cream of chicken soup instead of mushroom for a different flavor.
• Substitute breadcrumbs with crushed potato chips for a crunchy topping.

Pairings

• Steamed asparagus
• Sparkling water with lemon

Nutrition

Tips

• For extra richness, stir in 1/4 cup sour cream with the soup mixture.
• Use leftover cooked ham for an even heartier casserole.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a complete meal.

FAQ