Ham Casserole with Broccoli and Rice (2024)

4.97 from 158 ratings

Servings: 6

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US Customary - Metric

• ▢ 2 Tablespoons unsalted butter
• ▢ ½ cup yellow onion, finely diced
• ▢ 1 Tablespoon olive oil
• ▢ 2 1/2 cups chicken broth, low sodium
• ▢ 1 ¼ cup white long grain rice, uncooked
• ▢ 2 cups cooked ham, diced
• ▢ 2 cups broccoli florets
• ▢ 10.75 oz. cream of chicken soup
• ▢ ½ cup sour cream
• ▢ ¾ cup milk
• ▢ 2 ½ cups shredded cheddar cheese, divided
• ▢ Salt/Pepper, optional

Ritz Cracker Topping

• ▢ 1 cup Ritz Crackers, crushed into crumbs
• ▢ 2 Tablespoons butter, melted

• Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 + 3/4 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.

• Preheat the oven to 350° F.

• Melt the butter in a large saucepan over medium heat.

• Add the diced onions and cook for 5 minutes, until softened.

• Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

• Cover tightly and cook for 8 minutes.

• Add the broccoli, replace the cover, cook for 7 more minutes. Refrain from stirring.

• Note: If liquid remains in the pot and the rice isn't yet cooked through after 15 minutes, cover simmer for up to 5 additional minutes, or until cooked through.

• Remove from heat and leave the cover on. Let the rice sit for 10 minutes. Any rice on the bottom of the pot will release during this time.

• Add the diced ham, condensed soup, sour cream, milk, and half of the cheddar cheese. Stir until well-combined.

• Spread into a lightly greased 9 x 13 casserole dish.

• Top with remaining cheddar cheese.

• Cover and bake for 15 minutes.

• Combine the Ritz cracker crumbs and butter. Spread over the top of the casserole and bake, uncovered, for 10 additional minutes.

• Let the casserole sit for 5 minutes prior to serving.

Pro Tips:

• Use white long grain rice, not Instant rice. It has a creamier consistency and better flavor.
• Using Brown or Wild Rice:Other varieties of rice may require more liquid or cooking time. Cook according to package instructions, using chicken broth instead of water for more flavor. Add broccoli during the last 7 minutes.
• Condensed Soup:Feel free to make this with my homemade Cream of Chicken Soup instead of a can. Cream of Mushroom can also be used!
• Crispy Fried Onion Tops make a delicious topping on this casserole instead of Ritz as well.
• Frozen Broccoli can be used instead of fresh. Let it thaw and pay it dry.
• Other vegetable optionsinclude diced carrots, celery, peas, and green beans.
• Cheese: Shred it from a block if possible, it will melt and taste much better than packaged shredded cheese.Cracker Barrel Extra Sharp Yellow Cheese melts very well.
• Other cheese optionsinclude cheddar jack, mozzarella, and smoked gouda. A combination of different kinds of these cheeses may also be used.
• For different variations, be sure to try myChicken Broccoli Rice Casserole, Chicken Cordon Bleu Casserole, One Pot Sausage and Rice Casserole, and Ground Beef and Rice Casserole!

Storage:

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.This freezes and reheats very well, it's one of my favorite freezer meals!

Make Ahead Method:

• Assemble as outlined but don't add Ritz topping.
• Cover and refrigerate until ready to bake. (You can also freeze it and let it thaw for 24 hours prior to following the remaining steps below.)
• If possible, let it sit at room temperature for 30 minutes prior to baking.
• Add an additional 25 minutes of covered baking time, until the cheese is melted and the dish is hot. Add Ritz topping and bake for 10-15 more minutes, uncovered.

Course: Main Course

Cuisine: American

Author: Stephanie