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Ham and Broccoli Rice Casserole - Cozy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Taste the mixture and adjust seasoning. Ham and cheese are salty, so start light on salt and bump up the pepper for balance.
  8. 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.
  9. 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.
  10. Let the casserole rest 5–10 minutes before serving. This helps it set and makes slicing and scooping cleaner.