Ham and Broccoli Rice Casserole – Cozy, Comforting, and Easy
This casserole has everything people love about comfort food: creamy rice, tender broccoli, and savory ham baked together under a golden, cheesy top. It’s simple, hearty, and makes great use of leftover ham. You can prep it ahead, bake it when you’re ready, and count on nearly everyone going back for seconds.
It’s the kind of dish that feels like home without taking all afternoon to pull together.
Ham and Broccoli Rice Casserole - Cozy, Comforting, and Easy
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- If using uncooked rice, plan to add broth and bake longer. If using cooked rice, skip the broth and reduce the baking time.Both methods work well.
- Steam or blanch the broccoli until just tender-crisp, 3–4 minutes for fresh or 2–3 minutes for frozen. Drain well so the casserole doesn’t turn watery.
- In a skillet, warm the butter over medium heat. Sauté the onion for 3–4 minutes until translucent.Add the garlic and cook 30 seconds more. Remove from heat.
- In a large bowl, stir together the soup, milk, cheddar, sautéed onion and garlic, paprika, dry mustard or Dijon (if using), and a pinch of salt and pepper.
- Add the diced ham and broccoli. If using cooked rice, fold it in now.If using uncooked rice, add the rice plus 2–2 1/2 cups broth, stirring to combine.
- Taste the mixture and adjust seasoning. Ham and cheese are salty, so start light on salt and bump up the pepper for balance.
- Pour the mixture into the prepared baking dish. Sprinkle extra cheddar over the top.If you like a crunchy finish, mix breadcrumbs with a little melted butter and scatter over the cheese.
- If using uncooked rice, cover tightly with foil and bake 45–55 minutes, removing foil for the last 10 minutes to brown the top. If using cooked rice, bake uncovered 25–30 minutes, until hot and bubbly with a lightly golden top.
- Let the casserole rest 5–10 minutes before serving. This helps it set and makes slicing and scooping cleaner.
What Makes This Recipe So Good
- Perfect for leftovers: This casserole shines with leftover baked ham, turning odds and ends into a full meal.
- Family-friendly flavors: Creamy, cheesy rice with mild broccoli and savory ham is a combination even picky eaters tend to love.
- Make-ahead friendly: Assemble it in the morning and bake at dinner time, or freeze it for later.
- One-pan convenience: Everything bakes together, so cleanup is easy and stress is minimal.
- Balanced and satisfying: Protein, veggies, and grains in one warm, comforting dish.
Shopping List
- Cooked ham, diced (about 2 cups)
- Broccoli florets, fresh or frozen (about 3 cups)
- Long-grain white rice, uncooked (1 cup) or 3 cups cooked rice
- Chicken broth or vegetable broth (2 to 2 1/2 cups if cooking rice in the casserole)
- Cream of mushroom soup or cream of chicken soup (1 can, 10.5 ounces)
- Milk or half-and-half (1/2 cup)
- Cheddar cheese, shredded (2 cups), plus extra for topping
- Onion, finely chopped (1 small)
- Garlic, minced (2 cloves)
- Butter or olive oil (2 tablespoons)
- Salt and black pepper, to taste
- Paprika or smoked paprika (optional, 1/2 teaspoon)
- Dry mustard or Dijon (optional, 1/2 teaspoon) for a subtle tang
- Parmesan (optional, 1/4 cup) for a savory boost
- Breadcrumbs or crushed crackers (optional, 1/2 cup) for topping
- Cooking spray or extra butter for greasing the dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- If using uncooked rice, plan to add broth and bake longer. If using cooked rice, skip the broth and reduce the baking time.Both methods work well.
- Steam or blanch the broccoli until just tender-crisp, 3–4 minutes for fresh or 2–3 minutes for frozen. Drain well so the casserole doesn’t turn watery.
- In a skillet, warm the butter over medium heat. Sauté the onion for 3–4 minutes until translucent.Add the garlic and cook 30 seconds more. Remove from heat.
- In a large bowl, stir together the soup, milk, cheddar, sautéed onion and garlic, paprika, dry mustard or Dijon (if using), and a pinch of salt and pepper.
- Add the diced ham and broccoli. If using cooked rice, fold it in now.If using uncooked rice, add the rice plus 2–2 1/2 cups broth, stirring to combine.
- Taste the mixture and adjust seasoning. Ham and cheese are salty, so start light on salt and bump up the pepper for balance.
- Pour the mixture into the prepared baking dish. Sprinkle extra cheddar over the top.If you like a crunchy finish, mix breadcrumbs with a little melted butter and scatter over the cheese.
- If using uncooked rice, cover tightly with foil and bake 45–55 minutes, removing foil for the last 10 minutes to brown the top. If using cooked rice, bake uncovered 25–30 minutes, until hot and bubbly with a lightly golden top.
- Let the casserole rest 5–10 minutes before serving. This helps it set and makes slicing and scooping cleaner.
How to Store
- Refrigerator: Cool completely, then cover or transfer to airtight containers.Store up to 4 days.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge for best texture.
- Reheat: Microwave single portions with a splash of milk or broth to keep it creamy. For a whole pan, cover with foil and warm in a 325°F oven until heated through, about 20–25 minutes.
Benefits of This Recipe
- Budget-friendly: Uses pantry staples and stretches leftover ham into multiple servings.
- Customizable: Easy to tailor to your family’s preferences and what’s in your fridge.
- Meal prep smart: Make ahead, freeze, or portion for lunches that reheat well.
- Comforting but balanced: Includes protein, veggies, and grains in one dish.
- Kid-approved flavors: Creamy texture and mild broccoli make it an easy sell.
Common Mistakes to Avoid
- Skipping the broccoli pre-cook: Raw florets release moisture and can stay too firm.Blanch or steam briefly first.
- Not draining well: Excess water from broccoli or frozen ham will water down the sauce.
- Over-salting: Ham, cheese, and canned soup are already salty. Season gently and taste before adding more.
- Undercooking the rice: If using uncooked rice, tightly cover with foil so it steams properly.
- Cutting too soon: Let it rest to thicken slightly; it serves much cleaner.
Recipe Variations
- Healthier twist: Use brown rice (par-cook it first), low-sodium broth, reduced-fat cheese, and Greek yogurt in place of some soup.
- Extra veggies: Stir in peas, carrots, sautéed mushrooms, or chopped spinach for more color and nutrition.
- Different cheeses: Try Monterey Jack for creaminess, Swiss for a classic ham pairing, or a little smoked gouda for depth.
- No canned soup: Make a quick sauce by whisking 2 tablespoons butter and 2 tablespoons flour, then 1 1/2 cups warm milk and 1/2 cup broth until thick. Season and use in place of the canned soup and milk.
- Gluten-free: Use a gluten-free cream soup or make the homemade sauce with a gluten-free flour blend.Choose certified gluten-free breadcrumbs or skip them.
- Spice it up: Add a pinch of cayenne, red pepper flakes, or diced green chiles for gentle heat.
- Holiday leftover special: Use a mix of ham and turkey, and swap cheddar for Swiss and a little Parmesan.
FAQ
Can I use cauliflower rice instead of regular rice?
Yes, but don’t add broth. Sauté the cauliflower rice first to drive off moisture, then fold it in with the ham and broccoli. Bake just until hot and bubbly to avoid sogginess.
Do I have to cook the rice before baking?
No.
You can add uncooked long-grain white rice plus broth and bake covered. If using cooked rice, skip the broth and reduce the bake time.
What’s the best cheese for this casserole?
Sharp cheddar melts well and adds flavor that stands up to the ham. You can mix in Swiss, Jack, or a bit of smoked gouda for variety.
Can I make this ahead?
Absolutely.
Assemble, cover, and refrigerate up to 24 hours. If baking straight from the fridge, add 5–10 minutes to the bake time.
How do I prevent a watery casserole?
Par-cook and drain the broccoli, sauté onions to remove moisture, and avoid extra liquid when using cooked rice. Let the casserole rest before serving so it sets.
What can I use instead of canned soup?
Make a quick homemade white sauce using butter, flour, milk, and broth.
Season with garlic, onion powder, salt, and pepper. It’s simple and tastes fresh.
Can I freeze this?
Yes. Freeze before or after baking.
Wrap tightly to prevent freezer burn, thaw overnight, and reheat covered until hot.
Is this good with leftover spiral ham?
Definitely. Spiral ham works great—just trim off any sugary glaze edges if you prefer a more savory flavor profile.
In Conclusion
Ham and Broccoli Rice Casserole is the kind of meal that feels generous and cozy without a lot of work. It makes smart use of leftovers, feeds a crowd, and welcomes easy swaps.
Keep the basics the same—ham, broccoli, rice, and a creamy sauce—and you’ll have a reliable dinner that tastes like comfort every time. Save this one for weeknights, family gatherings, or any time you want something warm and satisfying with minimal fuss.
