Ham & Rice Casserole
Ham & Rice Casserole
Sounds a like a great use for leftover ham or even store bought ham scraps. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 cans condensed Cheddar cheese soup, Shortcut
- 2 2/3 cups water
- 1 teaspoon Italian seasoning, Shortcut
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups dry Jasmine rice, rinsed
- 4 cups broccoli florets, fresh or frozen
- 4 cups ham, leftovers, chopped
- 1-2 cups Colby Jack cheese, shredded
Instructions
- Preheat your oven to 180 C (350 F), get out a 9x13 baking dish.
- In a large mixing bowl, add the soup, water, Italian seasoning, salt, pepper, and garlic powder. When mixed, add the rice, broccoli, and ham.
- Pour the mixture into the prepared baking dish and cover tightly with foil. The foil is going to steam this dish and cooks the rice.
- Bake for 60 minutes, remove from the oven and remove the foil, it will look watery, that is ok. Taste test some rice, if still crunchy, cover with the foil and bake another 20-30 minutes or until the rice is cooked and tender.
- Stir the casserole, sprinkle with the shredded cheese, and return to the oven and bake for 5-7 minutes or until the cheese is melted and bubbly.
- Serve and enjoy.
Notes
Low cost per serving if using leftover ham, and low to fair cost per serving if using purchased ham scraps.
Shortcuts: Condensed Cheddar Cheese Soup, Italian Seasoning.
Variants: 1. Replace the ham with cooked chicken or turkey. 2. Instead of broccoli, use cauliflower and or sliced carrots. 3. Add sliced mushrooms.
Adapted from an internet recipe.
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