Broccoli, Ham and Cheese Casserole
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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.

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.

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
Step 3: Add Broccoli, Ham + Soup

add steamed broccoli

add diced ham

add condensed soup + stir
Step 4: Mix in Rice + Stock

pour in rice + chicken stock

stir well to combine
Step 5: Melt in the Cheese

add shredded cheese

stir until melted + creamy
Step 6: Cover + Bake

pour mixture into baking dish

cover with foil + bake
Step 7: Garnish + Serve

top with chopped parsley

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.

What to Serve with Ham and Cheese Casserole with Rice
- Dinner Rolls Recipe – Perfect for soaking up any cheesy goodness.
- Homemade Crescent Rolls No Yeast – Homemade (highly recommended!) or store-bought.
- Apple Pecan Salad – Balances the richness of the casserole with fresh crunch.
- Simple Green Salad – Balances the richness with something light and peppery.
You’re going to want to bookmark this one. It’s cozy, hearty, and checks every box for a no-fuss dinner.

Broccoli, Ham, and Cheese Casserole with Rice
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
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
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!
- Cheesy Potato Casserole – Another comfort food classic.
- Ham and Cheese Sliders – Great for using up more ham.
- Broccoli Cheese Soup – If you’re into that broccoli cheese life.
- Baked Ziti – Cozy, carby, and always a hit.
- Chicken Alfredo Stuffed Shells – A creamy pasta twist with similar vibes.
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.







Toddler approved! Great way to pack in veggies! I use frozen broccoli and corn every time and it comes out perfectly
My go to recipe for leftover ham!! Even my husband, who claims, “he doesn’t like casseroles likes it. ,,
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 🙂
Lol you dumb, betch. Tsk tsk. Can’t even follow a simple recipe.
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
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?
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.
[…] Veggie Ham, Cheese & Rice Bake […]
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!
[…] recipe found & adapted over the years from Lauren’s Latest […]
[…] recipe found & adapted over the years from Lauren’s Latest […]
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