Broccoli, Ham and Cheese Casserole

4.64 from 25 votes

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This Broccoli, Ham and Cheese Casserole with rice is everything you want in a cozy, satisfying dinner. It’s creamy, cheesy, packed with flavor, and comes together with simple ingredients you probably already have. Plus, it’s a great way to use up leftover ham without making it feel like a repeat.

A wooden spoon holds a serving of baked rice casserole with broccoli, corn, carrots, and herbs above a glass baking dish filled with the same casserole.


 

Ingredient Notes + Variations

This casserole hits all the right notes: protein, veg, carbs, and cheese—aka everything you want in a one-dish meal. Here’s a quick breakdown of the key players and how you can mix things up if needed:

  • Ham – Diced deli ham or leftover holiday ham both work great here.
  • Cream of chicken soup – Classic binder. You can swap with cream of mushroom or celery.
  • Chicken stock – Adds flavor. Water works in a pinch.
  • Onions, Carrots, Corn, and Broccoli – all of the vegetables in this casserole. Now if you don’t have 1 large carrot or happen to have an ear of corn on hand, then don’t sweat it. Use what you have! Any veggies would be tasty.
BROCCOLI HAM AND CHEESE CASSEROLE

How to Make Broccoli Rice Casserole

This is a low-fuss dinner you can throw together on a weeknight. Everything cooks in one skillet, then bakes in the oven until bubbly and golden. If you skip the casserole dish and use an oven safe skillet, you’re looking at a one pot wonder! For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.

Step 1: Preheat Oven + Prep Pan

Grease a 9×9 baking dish + preheat oven to 350° F. Set aside.

Step 2: Sauté the Veggies

Broccoli, Ham, And Cheese Casserole 4

heat butter + oil in a large skillet

Broccoli, Ham, And Cheese Casserole 9

add onion, carrot + corn

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add seasonings

Step 3: Add Broccoli, Ham + Soup

Broccoli, Ham, And Cheese Casserole 14

add steamed broccoli

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add diced ham

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add condensed soup + stir

Step 4: Mix in Rice + Stock

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pour in rice + chicken stock

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stir well to combine

Step 5: Melt in the Cheese

Broccoli, Ham, And Cheese Casserole 27

add shredded cheese

A large skillet filled with a creamy vegetable mixture topped with shredded cheese, with a wooden spatula resting inside. Fresh herbs are visible in the background.

stir until melted + creamy

Step 6: Cover + Bake

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pour mixture into baking dish

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cover with foil + bake

Step 7: Garnish + Serve

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top with chopped parsley

A serving of rice mixed with vegetables and herbs is plated on a cream-colored dish, with a green cloth and a spoon in the background.

serve warm

Tips for Success

  • Let it sit for 5 minutes before serving so it sets up a bit.
  • Lightly steam your broccoli so it doesn’t turn to mush in the oven.
  • Use freshly shredded cheese so it melts smoothly.
  • Don’t skip the foil when baking. This traps the steam and helps the rice cook through.
Broccoli, Ham, And Cheese Casserole 65

What to Serve with Ham and Cheese Casserole with Rice

You’re going to want to bookmark this one. It’s cozy, hearty, and checks every box for a no-fuss dinner.

A wooden spoon holds a serving of baked rice casserole with broccoli, corn, carrots, and herbs above a glass baking dish filled with the same casserole.

Broccoli, Ham, and Cheese Casserole with Rice

Katie Cooksey
This Broccoli, Ham, and Cheese Casserole is impossible to mess up and super tasty! It's a cheesy vegetable and rice filled dinner that everyone will love!
4.64 from 25 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 servings
Calories 543 kcal

Ingredients
 
 

  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon butter
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 1 large carrot peeled & diced
  • 1 ear sweet corn removed from ear
  • 2 cups broccoli florets lightly steamed and chopped into bite sized pieces
  • 4 oz deli ham diced (or leftover ham)
  • 1 10.5 oz can condensed cream of chicken soup
  • salt to taste
  • black pepper to taste
  • 1/4 teaspoon ground thyme
  • 1 cup long grain white rice
  • 2 cups chicken stock or water
  • 1 1/2 cups sharp cheddar cheese freshly shredded
  • parsley fresh, chopped, for garnish

Instructions
 

  • Preheat oven to 350° F. Lightly grease a 9×9 square baking dish (or larger) and set aside.
  • Place large skillet over medium heat and add avocado oil and butter.
  • Saute onion, carrot, and corn for 5-7 minutes or until veggies start to soften.
  • Season with salt, black pepper, and ground thyme.
  • Stir in steamed broccoli, ham, and cream of chicken soup.
  • Once soup starts to melt into the veggies, add in rice and and chicken stock. Stir to incorporate and remove any lumps.
  • Stir in cheese to melt into mixture and pour entire contents of skillet into prepared baking dish.
  • Cover with aluminum foil and bake for 40 minutes or until rice is completely cooked and no liquid remains.
  • Garnish with fresh chopped parsley, allow to sit for 5 minutes to set up, and then serve warm.

Video

Notes

Storage + Make Ahead Directions 
Leftovers-
Let the casserole cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 325° F until heated through.
Make Ahead-
You can prep the whole thing up to the point of baking, then cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, just pull it out while the oven preheats and add 5–10 extra minutes to the bake time if it’s cold from the fridge.
To Freeze-
Yes, you can freeze it. Let it cool completely, then wrap tightly in plastic wrap and foil or store in a freezer-safe container. It’ll keep for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350° F until hot and bubbly.

Nutrition

Calories: 543kcalCarbohydrates: 49gProtein: 24gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 71mgSodium: 840mgPotassium: 526mgFiber: 3gSugar: 4gVitamin A: 3815IUVitamin C: 44mgCalcium: 353mgIron: 1mg
Keyword broccoli cheese rice casserole, Broccoli Ham and Cheese Casserole Recipe, broccoli rice casserole, broccoli, ham, cheese and rice casserole
Rate This RecipePlease consider Leaving a 5-Star Review!

Variations

  • Swap the ham for cooked shredded chicken or turkey
  • Use brown rice, but increase the liquid and baking time
  • Add a few dashes of hot sauce for a little heat
  • Try cream of mushroom soup for a deeper flavor
  • Stir in frozen peas instead of corn

More Recipes to Try!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

4.64 from 25 votes (8 ratings without comment)

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Recipe Rating




66 Responses
  1. Eli

    5 stars
    Great recipe! I had to adapt it a bit – used mushroom soup, and more veggies instead of ham, to make it vegetarian. Was worried about missing the flavor of the ham so I also used vegetable broth instead of water like some others suggested. Tasty 🙂

  2. Patsy

    1 star
    Sorry this was awful. Sauteing carrots and broccoli in butter? Takes about an hour to soften up. The rice didn’t cook well and this was in the oven way longer than 40 minutes

    1. Lauren

      Hi Patsy, I’m sorry you had a hard time with this recipe! But it sounds like a bit of user error! The broccoli was supposed to have been steamed before you added it to the pan. That’s what is stated in the ingredients list: “2 cups steamed broccoli florets”. About the carrots: they’re not supposed to soften completely in the pan since they will cook in the oven, which is why the directions say to “Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften.” Perhaps the rice would take longer to cook, depending on your oven running hot or cold, but did the rice end up cooking? And was the taste terrible or just the directions?

    2. Kathy S

      4 stars
      I, too, had a problem with the rice and carrots the first time I made it. It took forever to cook and even the. Wasn’t quite where I would have wanted it. So, I now park cook the rice and the carrots and the do the sautéing and then it makes a beautiful casserole.

  3. Zoë

    5 stars
    I made this first as a side for Thanksgiving and have made it several times since then. Hubs lovesssss anything with broccoli and cheese. I’ve made variations of it too, adding chicken, using cauliflower or zucchini in the place of broccoli. Thanks!

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    1. Deb

      5 stars
      Good grief. Just halve or quarter the recipe. That’s what I always do since most recipes call for 6 or 8 servings. Or make the whole recipe and freeze leftovers in individual portions and then thaw in the refrigerator and heat up for a meal.

  5. Diane Smith

    Which peach cobbler does reader comment on in kitchen sink rice dish? There a LOT of pins lol. I found the cheese garlic bread one!

  6. Katharine

    5 stars
    Tried this tonight and followed the recipe except for using chicken broth instead of water. Hubby loved it so I will be making it again. Never cooked rice in the oven and it turned out great. Thanks!

  7. Bev

    This sounds so good. I’m on my way into the kitchen right now to get it started. I love recipes where you already have most, if not all the ingredients. Thank you

  8. Lisa Grillo

    I made this dish tonight. The flavors were delish. Unfortunately the rice was undercooked. I cooked it way longer than in recipe. About an hour plus. The dish started to get thick so I took it out of oven. Not a fan of hard rice. Sorry

  9. deidra

    This looks like a dish the entire family will love. I’m going to try it with a homemade version of cream of chicken. I’ll let you know how it goes. 🙂

  10. Barb

    This recipe looks so good and I may try quinoa mixed with the rice or as a replacement for it.
    Thank you for sharing your recipes with us

  11. Orea

    This sounds like the kind of thing I love to make – and eat! Do you bake this covered, or uncovered? I’m a little concerned that the rice on top would tend to dry out if uncovered. Thanks.

  12. Kristin S

    5 stars
    I have had this on my “To make” list for a while and I made it tonight. It was a big hit, and there are no leftovers. My family devoured it! Hubby said it was a “keeper”. Thanks for sharing!

  13. Kristen

    5 stars
    This was amazing! Made last week and making again tonight! I used long grain brown rice and it was fabulous! Cooking time was the same but I used gluten free creamed soup and it’s not condensed so I reduced the amount of water to 1 1/4 cups. Yum! Thanks for the recipe!

  14. amazon.com

    Hello there! This article couldn’t be written any better! Reading through this post reminds me of my previous roommate! He always kept preaching about this. I am going to send this article to him. Pretty sure he will have a good read. Thanks for sharing!

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  16. Julie P.

    5 stars
    I tried this tonight with a few variations. I started with the onion and carrot, but added a can each of chopped mushrooms, lima beans, and black beans. Used some leftover smoked ham and increased the rice to 1 1/2 cups (I also increased the water). It cooked a little longer, but was totally delicious! This one will be a definite ‘go to’ on week nights. I even calculated the WW Plus points at 10 per serving (2-cup serving). I should have doubled the soup with that much rice, but the whole family loved it. Thanks, from our happy bellies.

  17. Emily Dalen

    Do you think this would work with long grain brown rice? It usually takes about 40 minutes to cook on it’s own.

    1. Kristen

      Hi! I made this with long grain brown rice and it was delicious! I used gluten free creamed soup that was not condensed so I reduced the water to 1 1/4 cups but cooked for the same amount of time! Hope this helps!

  18. Sarah

    I came across this on Pinterest and really liked the looks/sonud of it! I added about twice as much ham as it calls for because my husband is a big time meat-a-tarian. Ha, ha! It’s in the oven and I’m excited to try it. I hope it is a big hit with the kids because I’m always looking to add some things into the rotation. I used celery in place of onion and frozen corn. I’m excited about the big mix of veggies.

  19. Wendy

    5 stars
    I just made this yesterday and had to come back here and tell you how it went! I used a roasted chicken from the grocery store, added a little finely chopped bell pepper, did not add any salt or pepper or thyme, and used brown rice instead of white (I just like the flavor better), cooked it about 50 minutes. I added “no sodium added” chicken broth instead of water, probably about three cups, every thing else the same as your recipe, and OMG! It was delicious! Even Mr. Pickey loved it and kept going back for more! Color me shocked! This will be going into the regular rotation. Thank you very much!

    1. Wendy

      You changed, added, or substituted 7 out of 12 ingredients in the recipe. That is more than half so I’d argue it isn’t even the same recipe anymore. Don’t rate 5 stars when you didn’t even follow the recipe. It’s misleading for the people who want to do it as written.

  20. Linda M.

    I just found this through the Tasty Kitchen site. It looks great and using ham instead of the usual chicken peaked my interest. I always have questions about rice! I know on stovetop, wild rice or brown rice takes longer. Would I have to adjust what you did if I use brown rice? Just curious. Thanks!

    1. Lauren

      I assume it would work just as well, just lengthen the cooking time! I’ve never done brown rice in the oven! Let me know how it goes!

  21. Hala Flores

    5 stars
    I discovered your site yesterday through the sumptuous spoonfuls facebook page. I already made the garlic cheese bread which was a huge hit and the peach cobbler which was divine. I made the casserole today and oh my it was wonderful comfort food. I didn’t have a can of cream of chicken soup, but I had some chicken broth so I made my own. It was super delicious and perfect food to eat during Hurricane Irene. keep uploading those wonderful recipes.

  22. Lacey Wilcox

    Oh my, I just found out I’m pregnant with our second, and the first tri-mester I always crave things just like this. I’m blaming you for the extra pounds I’ll gain tonight…;) Looks delicious!

  23. Barbara | Creative Culinary

    I’m here because you came to visit me…thank you very much…and I love your dish too. I’ll often have to come up with something because I need to use an ingredient…and it is fun when a totally unplanned dish turns out fabulous…so congrats to you too!

  24. Rachel @ The Avid Appetite

    I have such great memories of camping with my family when I was a kid. I had a tie dye purple sleeping bag and I thought I was the coolest 🙂 This looks so yummy!

        1. Lauren

          As long as you add it in near the end of cooking and adjust the liquid amounts to match that of the rice to make sure it cooks properly.

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