|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 51g||65%|
|Saturated Fat 28g||142%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ham, cheese, and broccoli are complementary flavors, and this casserole is an excellent way to combine them. The cheddar cheese and condensed soup hold everything together, and the buttery crumb topping adds just the right amount of color and crunch. The casserole is super easy to fix, and most of the preparation can be done the day before. It's the perfect all-in-one meal for a busy day.
If you have picky eaters who won't eat broccoli, make the casserole with a vegetable they like. Peas, mixed vegetables, chopped artichokes, green beans, corn, and carrots are all good alternatives.
- 2 cups ham (cooked, chopped)
- 2 cups frozen broccoli (or fresh, lightly steamed)
- 1 1/2 cups cooked rice
- 1 (10 3/4-ounce) can cream of celery soup (or cream of mushroom)
- 1 cup cheddar cheese (4 ounces, shredded)
- Optional: 1/2 cup onion (finely chopped)
- 1/2 cup sour cream
- 1/4 teaspoon ground black pepper
- Kosher salt (to taste)
- 3/4 cup breadcrumbs
- 1 1/2 tablespoons melted butter
Gather the ingredients.
Preheat the oven to 350 F. Lightly grease a 2-quart casserole or baking dish.
In a large bowl, combine the ham with the steamed broccoli, cooked rice, soup, cheese, onion, sour cream, and pepper. Stir to blend the ingredients thoroughly. Taste the mixture and season with kosher salt, as needed.
Spoon the rice mixture into the prepared baking dish and spread it evenly.
Toss the breadcrumbs with the melted butter and sprinkle over the casserole.
Bake the casserole in the preheated oven for 35 to 45 minutes, or until the breadcrumb topping is browned and bubbly.
Serve the casserole with fresh sliced tomatoes or a tossed salad. Enjoy!
Glass Bakeware Warning
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- Make It Ahead: In a large bowl, combine the ham, rice, broccoli, soup, cheese, onion, sour cream, and pepper. Add salt, as needed. Spoon into the baking dish. Cover the baking dish and refrigerate for up to 24 hours. The next day, take the casserole out of the refrigerator about 30 minutes before you plan to bake. Toss the breadcrumbs with the melted butter and sprinkle them over the casserole. Bake the casserole in the preheated oven as directed. It might take a bit longer if it is still quite cold. To ensure it is done, check the temperature with an instant-read thermometer. It should register at least 165 F in the center.
- Turn your stale, day-old bread into breadcrumbs. Tear the bread into pieces and toss it into the food processor. Process until the crumbs are coarse or fine, as desired. Put the breadcrumbs in freezer bags and squeeze out as much air as possible. Freeze them for up to 3 months. You'll have breadcrumbs on hand any time you need them for casserole toppings, meatballs, and meatloaf.
- Lower the carbs in this dish by swapping out the rice with riced cauliflower. Process the fresh cauliflower florets in a food processor or shred it with a grater until the grains resemble grains of rice. Steam the cauliflower rice for about 5 minutes, or until tender.
- Replace the chopped ham with diced turkey or chicken.
- If you prefer a homemade sauce, replace the condensed soup with 1 1/2 to 2 cups of thick seasoned white sauce.