Dump-and-Bake Ham Casserole with Rice, Broccoli, and Cheddar
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Dump-and-Bake Ham Casserole with Rice, Broccoli, and Cheddar
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Stir together this easy ham casserole with about 5 minutes of prep!
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Ingredients
- 1 (10.5 oz) can condensed cream of celery soup, NOT diluted (or sub with cream of chicken or cream of mushroom soup)
- 2 cups low-sodium chicken broth or milk
- ½ teaspoon seasoned salt (such as Lawry’s brand)
- ¼ teaspoon ground black pepper
- 1 cup uncooked long grain white rice
- 2 cups (about ¾ lb.) cooked, diced ham
- 1 (12.6 oz) bag frozen baby broccoli florets (or cuts)
- 1 ½ cups grated sharp cheddar cheese, divided
Instructions
- Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
- Add condensed soup, milk, seasoned salt, and pepper to the prepared dish. Whisk until completely combined.
- Stir in uncooked rice, diced ham, frozen broccoli, and ½ cup of the grated cheese.
- Cover tightly with foil and bake for 55-60 minutes, or until the liquid is absorbed and the rice is tender.
- Use a fork to fluff the rice. Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
- Garnish with chopped fresh herbs, if desired, and serve!
Notes
- This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice -- all of which require different amounts of liquid and different cooking times.
- Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
- The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and the liquid should be absorbed.
- Be careful not to overcook the casserole, or the rice will become mushy and gummy.
- Fluff the rice with a fork -- do not stir with a big spoon, which can compact the grains and yield a dense texture.
Nutrition Information
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Serving
1/4 of the casserole
Calories
493kcal
(25%)
Carbohydrates
52g
(17%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
76mg
(25%)
Sodium
1665mg
(69%)
Potassium
818mg
(23%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1015IU
(20%)
Vitamin C
76mg
(84%)
Calcium
370mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1/4 of the casserole | |
| Calories | 493kcal | 25% |
| Carbohydrates | 52g | 17% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 76mg | 25% |
| Sodium | 1665mg | 69% |
| Potassium | 818mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 76mg | 84% |
| Calcium | 370mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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