Broccoli, Ham, and Cheese Casserole with Rice
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!
Servings 4 servings
Calories 543kcal
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 9x9 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.
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: 543kcal | Carbohydrates: 49g | Protein: 24g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 840mg | Potassium: 526mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3815IU | Vitamin C: 44mg | Calcium: 353mg | Iron: 1mg
