Ham Casserole with Broccoli and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
518 kcal
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Course
Main Course
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Cuisine
American
Ham Casserole with Broccoli and Rice
Description
This recipe uses long grain white rice cooked in chicken broth with onions and olive oil, then simmered along with broccoli until tender and fluffy. Diced cooked ham and a creamy mix of cream of chicken soup, sour cream, milk, and shredded cheddar cheese are folded into the rice and broccoli. The dish is placed in a casserole dish and covered with buttery crushed Ritz crackers for a golden topping after baking at 350°F.
The ham delivers smoky, savory flavor, while the broccoli adds fresh vegetable texture and color. The combination of cheese and soup creates a creamy sauce binding the ingredients together. The cracker topping offers a crunchy contrast to the soft casserole beneath.
The casserole works well as a hearty side or main dish for a comforting meal. It can be prepared ahead and refrigerated or frozen before baking, and reheated well. Adjustments in rice type or cheese variety can be made to suit preferences.
The recipe notes recommend avoiding instant rice for creamier texture and suggest alternatives for cream soups and toppings. Frozen broccoli can be used but should be thawed and dried first. The casserole freezes well without the cracker topping, which is added before baking.
Ingredients
- 2 Tablespoons butter unsalted
- ½ cup yellow onion finely diced
- 1 Tablespoon olive oil
- 2 1/2 cups chicken broth low sodium
- 1 ¼ cup long grain white rice uncooked
- 2 cups ham diced, cooked
- 2 cups broccoli florets
- 10.75 oz. cream of chicken soup
- ½ cup sour cream
- ¾ cup milk
- 2 ½ cups cheddar cheese divided, shredded
- salt optional
- black pepper optional
Ritz Cracker Topping
- 1 cup Ritz crackers crushed into crumbs
- 2 Tablespoons butter melted
Instructions
- Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 + 3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.
- Preheat the oven to 350° F.
- Melt the butter in a large saucepan over medium heat.
- Add the diced onions and cook for 5 minutes, until softened.
- Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
- Cover tightly and cook for 8 minutes.
- Add the broccoli, replace the cover, cook for 7 more minutes. Refrain from stirring.
- Note: If liquid remains in the pot and the rice isn't yet cooked through after 15 minutes, cover simmer for up to 5 additional minutes, or until cooked through.
- Remove from heat and leave the cover on. Let the rice sit for 10 minutes. Any rice on the bottom of the pot will release during this time.
- Add the diced ham, condensed soup, sour cream, milk, and half of the cheddar cheese. Stir until well-combined.
- Spread into a lightly greased 9 x 13 casserole dish.
- Top with remaining cheddar cheese.
- Cover and bake for 15 minutes.
- Combine the Ritz cracker crumbs and butter. Spread over the top of the casserole and bake, uncovered, for 10 additional minutes.
- Let the casserole sit for 5 minutes prior to serving.
Notes
- Use white long grain rice, not instant rice, for better flavor and creamier texture.
- Brown or wild rice may require more liquid and adjusted cooking times; add broccoli at the last 7 minutes.
- Homemade cream of chicken soup or cream of mushroom soup can substitute canned soup.
- Crispy fried onions make a tasty alternative topping to Ritz crackers.
- Frozen broccoli can be used after thawing and drying thoroughly.
- Use freshly shredded cheese for better melting and flavor than pre-shredded packages.
- Freeze the casserole before baking without the Ritz topping, thaw 24 hours before baking, add topping then bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 1618mg | 67% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1063IU | 21% |
| Vitamin C | 35mg | 39% |
| Calcium | 384mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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