Creamy Ham and Rice Casserole
This creamy ham and rice casserole combines cooked rice, diced ham, broccoli or peas, cheddar cheese, and a simple creamy sauce. It is an easy pasta-free dinner and a practical way to use both leftover ham and leftover rice.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients
- 3 cups cooked white or brown rice
- 2 cups diced cooked ham
- 1 1/2 cups lightly steamed broccoli, thawed peas, or mixed vegetables
- 1 can (10.5 ounces) condensed cream of chicken or cream of celery soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup breadcrumbs or crushed buttery crackers
- 2 tablespoons butter, melted
Directions
- Preheat the oven to 350F. Lightly grease a 2-quart casserole dish.
- In a large bowl, stir together the cream soup, milk, garlic powder, onion powder, and black pepper until smooth.
- Add the cooked rice, diced ham, vegetables, and 1/2 cup of the shredded cheese.
- Fold everything together until the rice and ham are evenly coated with sauce.
- Spoon the mixture into the prepared casserole dish.
- Sprinkle the remaining 1/2 cup of cheese over the top.
- Combine the breadcrumbs or cracker crumbs with the melted butter.
- Sprinkle the topping evenly over the cheese.
- Bake uncovered for 20-25 minutes, or until the casserole is bubbling, the topping is golden brown, and the center reaches 165F.
- Let the casserole rest for 5 minutes before serving.
Kid Chef Jobs
- Measure the rice, ham, vegetables, milk, cheese, and seasonings.
- Stir together the creamy sauce.
- Fold the rice, ham, and vegetables into the sauce.
- Sprinkle the cheese over the casserole.
- Mix and add the breadcrumb topping after the butter has cooled slightly.
Adult Helper
An adult should cook the rice and vegetables if needed, open the soup can, melt the butter, handle the hot baking dish, and place the casserole in and out of the oven.
Use Cold Leftover Rice
Day-old refrigerated rice works especially well because the grains remain firm while baking. Break up any large clumps before mixing the rice into the sauce.
Easy Variations
- Use brown rice, wild rice, or a rice blend.
- Replace broccoli or peas with corn, spinach, cauliflower, carrots, or mixed vegetables.
- Use Swiss, Monterey Jack, Colby Jack, mozzarella, or Parmesan cheese.
- Replace the condensed soup with about 2 cups of homemade white sauce.
- Add chopped onion, mushrooms, or bell peppers.
- Replace the breadcrumbs with crushed crackers, cornflakes, stuffing crumbs, or panko.
Ham Casserole Tips
- Start with fully cooked ham: Check the package label and use ham labeled fully cooked or ready to eat. It only needs to be heated through as the casserole bakes.
- Dice ingredients evenly: Small, uniform pieces of ham and vegetables make every bite consistent and help the casserole cook evenly.
- Don't overcook pasta or rice: Cook pasta until just tender and use cooled cooked rice so it keeps its texture during baking.
- Taste before adding salt: Ham, cheese, broth, stuffing, crackers, and cream soups can already be salty.
- Use enough sauce: Potatoes, pasta, and rice absorb liquid while baking. The mixture should look creamy before it goes into the oven.
- Cover if needed: If the topping browns too quickly, loosely cover the casserole with foil until the center is hot.
- Check the center: The casserole should be bubbling around the edges and hot in the middle before serving.
- Let it rest: Rest the casserole for 5-10 minutes so the sauce thickens before serving.
Recipe, image, and content from
Kids-Cooking-Activities.com