Ham and Broccoli Rice Casserole

• 1 cup long-grain rice
• 2 cups water
• 1 cup diced cooked ham
• 2 cups fresh broccoli florets
• 1 can (10.5 oz) cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons melted butter
• 1/2 cup crushed buttery crackers

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook rice in boiling water according to package instructions. Drain.
3. 3 In a large bowl, mix cooked rice, ham, broccoli, soup, cheddar cheese, milk, black pepper, garlic powder, and onion powder.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix melted butter with crushed crackers, then sprinkle over the top of the casserole.
6. 6 Bake uncovered for 30-35 minutes or until bubbly and top is golden.
7. 7 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a make-ahead option, assemble the casserole and refrigerate for up to 24 hours before baking.
• Frozen broccoli can be used if fresh isn't available; just cook it according to package instructions before adding to the casserole.

Storage

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

Serving Suggestions

• Serve with a side of garlic bread for a hearty meal.
• Pair with a simple green salad for a balanced dinner.

FAQ