This Ham Casserole is loaded with cheesy, creamy rice and perfectly cooked broccoli. It’s an easy make-ahead dinner that can be prepared 2 days ahead of time and even works as a one pot meal!
In need of recipes for leftover ham? Try these next!
Chicken Cordon Bleu Casserole |Ham and Potato Soup | Split Pea Soup | Ham and Bean Soup | Ham Soup | Hawaiian Pizza
Here are the major perks about this Ham Casserole Recipe:
- Prepare and assemble it up to two days ahead of time. I like to prepare it on a Sunday morning and pop it in the oven later that night (or even the next day!)
- Easily make it as a one pot meal.
- It’s a great recipe for leftover ham.
- A variety of vegetables work great in here.
- Your entire family will absolutely love it.
One Pot Version
Here’s how you can skip casserole dish and cook this as a one pot meal:
- Cook the rice for 18 minutes instead of 15.
- Add the broccoli to the rice during the last 7 minutes of cooking and replace the lid.
- Stir in casserole ingredients as instructed until well-combined.
- Top with cheese, close the lid for 10 minutes or until the cheese is completely melted.
- Serve, or:
- Top with Ritz cracker mix and bake in a 350 degree oven for 10 minutes.
Using Brown or Wild Rice
These varieties take longer to cook and requires more liquid than white long grain rice.
- Refer to the package for the required amount of liquid and cooking time and adjust the amount of chicken broth that you use per package instructions.
Make-Ahead Method
Refrigerator: This ham casserole can be prepared up to two days ahead of time.
- Assemble as outline (don’t add Ritz topping).
- Cover the casserole with foil and refrigerate until ready to bake.
- Add an additional 15 minutes of covered baking time.
Freezer:
- Assemble the casserole as outlined and do not bake. Let it thaw for 24 hours in the fridge.
- Add 10 minutes of covered baking time.
Using Frozen Broccoli
–2 cups of frozen broccoli (and/or cauliflower) can also be used. Just be sure you thaw and pat it dry!
-Frozen broccoli is already blanched so you don’t need to cook it prior to mixing the casserole together.
More Pro Tips
- Use white long grain rice, not Instant rice. It has a creamier consistency and better flavor.
- Use reduced sodium ingredients (unsalted butter & low-sodium chicken broth, etc.).
- Crispy Fried Onion Tops make a delicious topping on this casserole instead of Ritz as well.
- Other vegetable options include diced carrots, celery, peas, and green beans.
- Other cheese options include cheddar jack, mozzarella, and smoked gouda. A combination of different kinds of these cheeses may also be used. Avoid extra sharp or aged cheeses as they won’t melt as well.
- If you’d like to use chicken instead of ham, check out my instructions for that in this recipe.
Storage
- Store in the fridge for up to 3 days.
- This casserole is a great meal to freeze and is best if used within 3 months of freezing.
- I often reheat frozen lunch-sized portions in the microwave from a frozen state. If possible, I’ll also bake it 350 degree oven at the end to crisp up the top.
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Ham Casserole with Broccoli and Rice
Ingredients
- 2 Tablespoons unsalted butter
- ½ cup yellow onion, finely diced
- 1 Tablespoon olive oil
- 2 1/2 cups chicken broth, low sodium
- 1 ¼ cup white long grain rice, uncooked
- 2 cups cooked ham, diced
- 2 cups broccoli florets
- 10.75 oz. cream of chicken soup
- ½ cup sour cream
- ¾ cup milk
- 2 cups shredded cheddar cheese, separated
- Salt/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 7 minutes.
- Add the broccoli, replace the cover, cook for 8 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.
- Turn off heat, leave the cover on. Let the rice stand 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
Using frozen broccoli instead of fresh:
I love the way this comes out with fresh broccoli, but if necessary, frozen broccoli may be used instead. Be sure to let it thaw and pat it dry prior to adding it to the mixture.Using Brown or Wild Rice These varieties take longer to cook and requires more liquid than white long grain rice.
- Refer to the package for the required amount of liquid and cooking time and adjust the amount of chicken broth that you use per package instructions.
One Pot Method (vs. casserole-style):
- Cook the rice for 18 minutes instead of 15.
- Add the broccoli to the rice during the last 7 minutes of steaming and close the lid to allow it to cook.
- Combine casserole ingredients as instructed, top with cheese. Close the lid to let it melt and serve.
Be sure to check out my ham and ground beef rice casseroles next!
Do I need to bake the casserole and then freeze the left overs? Or can I freeze the mixed casserole ingredients, then thaw them out and add the rice when I am making another casserole?
I usually bake the casserole and freeze the leftovers in portion sizes. Either way, you’ll assemble it fully, rice and all 🙂 (Just not the Ritz topping until the end of baking.)
Easy to make. Delicious to eat! Good consistency
Thanks so much for the great review Lorna, I’m so happy you liked it!💗
This was absolutely delicious even my husband who is anti-casserole liked it! Great way to use up leftover ham!
I am so happy to hear that Jacqueline!! I am in love with this casserole too, I always have ham steaks in the freezer so that I can make it on a whim! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
can this be made without the protein? do you need to change any measurements?
You may just want to use a little more broccoli instead, or you can make my vegetable casserole which is very similar to this, but meatless! 🙂
Do you think this would work with wild rice? It looks so good!
Wild rice may require a different amount of liquid and cooking time than long grain white rice, so I would refer to the package and adjust as needed! I haven’t tested it either wild rice myself. ❤️
Made this tonight for dinner and it was a hit! So creamy and flavorful! Love a simple
Quick recipe that tastes Amazing <3
Sounds like you nailed it Sarah, I’m so happy it was a hit! Thanks so much for the great review!❤️
Can this be done in a slow cooker or reheated in a slow cooker? We love this recipe but need something that can be done without a stovetop or oven (I can prep/cook ahead of time).
Hi Katie! I don’t recommend rice for the slow cooker just because the temperatures vary so much from one to another and the rice can become overcooked/mushy.
Can I make extra & freeze?
Yup!! This freezes beautifully! Here is the info from the blog post:
Storage
-Store in the fridge for up to 3 days.
-This casserole is a great meal to freeze and is best if used within 3 months of freezing.
-I often reheat frozen lunch-sized portions in the microwave from a frozen state. If possible, I’ll also bake it 350 degree oven at the end to crisp up the top.
You sure can!😀 I’ll cut and paste my instructions from the blog post: “This casserole is a great meal to freeze and is best if used within 3 months of freezing. I often reheat frozen lunch-sized portions in the microwave from a frozen state. If possible, I’ll also bake it 350 degree oven at the end to crisp up the top.”
This was a good recipe, but I think I prefer more cheese in mine next time. It’s a bit bland, but good. Thanks!
This is an awesome method for when you’re craving a casserole but you don’t have all the leftovers like cooked rice and cooked veggies. And so easy doing it in one pot! Next time, I would probably put the broccoli in a little earlier with the rice, since mine was still pretty firm. Also, I forgot to buy shredded cheddar, so I ended up using Muenster cheese and it was delicious and so creamy in this.
Thanks for a keeper! 🙂
I agree Katie, it’s an easy one that’s so versatile! I’m so happy you liked it, thanks so much for the great review!❤️