Broccoli Ham and Cheese Casserole Recipe
User Reviews
4.5
Broccoli Ham and Cheese Casserole Recipe
Description
The Broccoli Ham and Cheese Casserole Recipe starts by sautéing onions, carrots, and corn to soften. Seasoned with salt, pepper, and thyme, these vegetables combine with lightly steamed broccoli and diced ham. Cream of chicken soup adds creaminess while the chicken stock provides moisture to cook the rice embedded into the mixture. Sharp cheddar cheese is melted in for a pronounced cheesy taste.
This mixture is baked covered in a greased baking dish to ensure the rice cooks fully and the flavors blend. The result is a dish with tender vegetables, savory ham, and a cheesy, creamy finish. A garnish of fresh parsley adds a fresh note and color contrast when served.
This casserole makes a practical, all-in-one meal suited for family dinners or leftovers. The use of common pantry ingredients, combined with fresh produce and protein, creates a balanced dish. It pairs well with simple side salads or steamed vegetables.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon butter
- 1/2 medium onion diced
- 2 cloves garlic minced
- 1 large carrot peeled & diced
- 1 ear sweet corn removed from ear, yellow
- 2 cups broccoli lightly steamed and chopped into bite sized pieces, florets
- 4 oz ham diced (or leftover ham, deli
- 1 .5 oz can cream of chicken soup condensed
- salt to taste
- black pepper to taste
- 1/4 teaspoon thyme ground
- 1 cup long grain white rice
- 2 cups chicken stock or water
- 1 1/2 cups cheddar cheese freshly shredded, sharp
- parsley fresh, chopped, for garnish
Instructions
- Preheat oven to 350° F. Lightly grease a 9x9 square baking dish (or larger) and set aside.
- Place large skillet over medium heat and add avocado oil and butter.
- Saute onion, carrot, and corn for 5-7 minutes or until veggies start to soften.
- Season with salt, pepper, and ground thyme.
- Stir in steamed broccoli, ham, and cream of chicken soup.
- Once soup starts to melt into the veggies, add in rice and and chicken stock. Stir to incorporate and remove any lumps.
- Melt cheese into mixture and pour entire contents of skillet into prepared baking dish.
- Cover with aluminum foil and bake for 40 minutes or until rice is completely cooked and no liquid remains. Garnish with fresh chopped parsley and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 840mg | 35% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3815IU | 76% |
| Vitamin C | 44mg | 49% |
| Calcium | 353mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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