The cheese, rice, and broccoli in this ham casserole are all cooked to perfection. This ham casserole has perfectly cooked rice, cheese, and broccoli. It's a simple dinner that can be made two days in advance and can even be served in just one pot!

The following are the main advantages of this ham casserole recipe:

You may prepare and assemble it up to two days in advance.
It is simple to prepare as a one-pot meal.
It's an excellent way to use up leftover ham.
Here, a variety of vegetables work well.
Absolutely everyone in your family will adore it.

Ham Casserole Ingredients

Butter
Olive Oil
Ham
Long Grain White Rice
Chicken Broth
Broccoli
Condensed Cream of Chicken Soup
Sour Cream
Milk
Cheddar Chees
Ritz Crackers

One Pot Ham Casserole

Here's how to make this as a one-pot dinner without using a casserole dish:

Cook the rice for 18 minutes rather than 15.
Replace the lid and add the broccoli to the rice during the last 7 minutes of cooking.
Stir in the casserole ingredients until fully incorporated.
Close the cover for 10 minutes, or until the cheese has completely melted.
Alternatively, you can:
Bake for 10 minutes at 350°F with the Ritz cracker mix on top.

Make-Ahead Method

Refrigerator: This ham casserole can be prepared up to two days ahead of time.

Follow the directions until the casserole is distributed into the casserole dish.
Shred the cheese and place it in an airtight Ziploc bag to keep it fresh. Crush the Ritz crackers and place them in an airtight container.
Refrigerate the casserole, covered with foil, until ready to bake.
Allow it to come to room temperature for 15 minutes before baking.
Top with cheese and bake according to the package directions.

Freezer:

Do not bake the dish after assembling it as directed. Allow it to defrost in the fridge for 24 hours. Allow it to set out for 30 minutes before baking, and increase the baking time by 10 minutes.
At the conclusion of baking, add the cracker/butter topping.

Using Frozen Broccoli

2 cups frozen broccoli (or cauliflower) can easily be substituted. Just make sure you defrost it and pat it dry beforehand!

Because frozen broccoli has already been blanched, there is no need to boil it before combining it with the casserole.

More Tips For Making Ham Casserole

Use white long grain rice rather than instant rice. It has a creamier consistency and a more flavorful taste.
Use low-sodium items (such as unsalted butter and low-sodium chicken broth).
Instead of Ritz, Crispy Fried Onion Tops make a great topping for this dish.
Diced carrots, celery, peas, and green beans are some more vegetable alternatives.
Cheddar jack, mozzarella, and smoked gouda are some of the other cheese selections. It is also possible to utilize a mix of these cheeses. Extra sharp or old cheeses will not melt as well.

Storage

Refrigerate for up to three days.
This dish freezes well and is best served within 3 months after freezing.
I frequently reheat frozen lunch-sized servings in the microwave after they have been frozen. If feasible, I'll finish it in a 350°F oven to crisp up the top.

Ham Casserole with Broccoli and Rice

The cheese, rice, and broccoli in this ham casserole are all cooked to perfection. This ham casserole has perfectly cooked rice, cheese, and broccoli.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Ham Casserole with Broccoli and Rice

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 518kcal

Ingredients

2 Tablespoons unsalted butter
½ cup yellow onion, finely diced
1 Tablespoon olive oil
2 ½ 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 cups shredded cheddar cheese, separated
Salt/Pepper, optional

Ritz Cracker Topping

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

Instructions

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 + ¾ 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 7 minutes.
Add the broccoli, replace the cover, cook for 8 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.
Turn off heat, leave the cover on. Let the rice stand 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.

Notes

Heluva Good Cheese melts nice and creamy. Avoid extra sharp or aged cheeses as they won't melt as well.

Using frozen broccoli instead of fresh:

I love the way this comes out with fresh broccoli, but if necessary, frozen broccoli may be used instead. Be sure to let it thaw and pat it dry prior to adding it to the mixture.

One Pot Method (vs. casserole-style):

Cook the rice for 18 minutes instead of 15.
Add the broccoli to the rice during the last 7 minutes of steaming and close the lid to allow it to cook.
Combine casserole ingredients as instructed, top with cheese. Close the lid to let it melt and serve.

Nutrition