Ham and Rice Casserole
A few Sundays ago, my mom cooked a ham. She invited us over, then sent us home loaded with delicious cuts of meat. After two meals of ham with potatoes, I was looking for something different. I had some leftover rice in the fridge and decided to concoct a casserole.
I started by using some of the ham to make cream of anything soup. Then I added some vegetables, some cheese, and finally the ham and cooked it. The casserole ended up tasting pretty great. My husband ate it for lunch the next three days and didn’t complain once. That’s a first!
I don’t know why I’m surprised, though. I mean, savory, juicy ham mixed with creamy rice and topped with cheese? What’s not to love about a flavor combination like that. You’ll see in our house that chicken usually takes the day (and yes, this casserole can be made with chicken), but sometimes, you just really need a gorgeously juicy ham to hit the spot. Who’s with me on this one?
Ham and Rice Casserole
Ingredients
- Ham and Rice Casserole
- 3 cups cooked rice
- 2 cups chopped ham
- 1 cup cream of chicken or cream of anything soup
- ½ cup grated cheese
- 1 cup frozen vegetables
- ½ cup water
Instructions
- Steam the frozen vegetables until tender.
- Mix together rice, ham, soup, and vegetables.
- Spread evenly in a greased 13x9 pan. Pour 1/2 cup water over the mixture.
- Sprinkle with cheese on top.
- Cook for 15 minutes covered, then an additional 5 minutes uncovered.
Don’t forget to pin!
Delicious! Thanks.
Glad you enjoyed!
What temp do you bake the casserole.
At 350!