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Nutrition Facts
Serving Size 1 (420g) Recipe makes 6 servings
Calories 717
Calories from Fat 364		(50%)
Amount Per Serving		%DV
	Total Fat 40.5g	62%
	Saturated Fat 19.5g	97%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 112mg		37%
Sodium 1172mg		48%
Potassium 602mg		17%
Total Carbohydrate 56.9g		18%
	Dietary Fiber 2.3g	9%
	Sugars 4.5g
Protein 33.2g		66%
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By: yooper

Ham Broccoli Rice and Cheese Casserole

Recipe #187275 | 1 hour | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Babzy
Sep 21, 2006

This is really good and can be made ahead and popped into the oven half an hour before eating! You can also change the type of creamed soups used to your liking.

SERVES 6 (change servings and units)

Ingredients

1 medium onion, chopped
1 tablespoon oil (I use extra virgin olive oil)
3 cups cooked rice
2 cups cooked ham, diced
3 cups broccoli florets, steamed
1 (10 ounce) can corn
1/2 cup milk
2 (10 ounce) cans cream of mushroom soup
1 dash salt
1 dash pepper
1 dash garlic powder
2 cups cheddar cheese, shredded (I prefer extra-aged)
1/2 cup fine breadcrumb
1/2 cup parmesan cheese (use breadcrumbs if you don't have parm on hand)
1/4 cup butter, melted or margarine

Directions

1
Preheat oven to 375 degrees.
2
Cook onions in oil over a medium-low heat until soft.
3
In a large bowl mix the milk, soup, seasonings and cheddar cheese together until combined. Gently stir in the cooked rice, ham, broccoli, corn and onions.
4
Dump broccoli mixture into a large casserole dish.
5
In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
6
Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.

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Featured Reviews for This Recipe

From: KissKiss

On Jun 7, 2009

Incredible recipe but a whole lotta work! I loved this, but I probably will only make it when I have broccoli and rice leftovers; otherwise it's just too much work (IMHO). I took great liberties with it by making the following changes: excluded corn and Parmesan cheese, replaced soup/milk mixture with a white sauce recipe from Fanny Farmer, and used seasoned breadcrumbs. My DH said it was his new favorite casserole - high praise, indeed. Made this for ZWT5 Jammin' Java Jivers. Thanks for a great recipe, Babzy!!

0 people found this review helpful

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From: CareyLee

On May 14, 2009

I was looking for a recipe for leftover ham and this was perfect. The only things I did different was sub peas for broccoli as I was out and I did not include the corn. I thought it came out great & I really loved the topping. My DH didn't care for the topping as much but what does he know Anyway will be making this again. Thanks!

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From: MTpockets

On Oct 18, 2006

This is almost the same recipe I have been making for a few years except the one I use has a few variations in ingredients. I omited the corn and only use one can of soup, 16 oz of ham and 1 cup of rice and I baked it at 350' for 45 minutes and uncovered for the last 15 minutes because i didn't wan't the crumb topping to overbrown. I tried this last night and I had never added the breadcrumb topping with the butter and cheese. After I made It I thought, Why didn't I think of that?! My husband really likes this one but when we were clearing the table (He alway's help's me. I love that!!) He said "That was really great babe, especially the crumb stuff on top". So there you have it! While I had already had a similar recipe, I didn't have the topping so I wanted to say thank's for that! It's a great addition. I'll be saving that to my permanent recipe box.

3 people found this review helpful

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From: chicago gillott-i

On Aug 16, 2007

this was really good! i didn't have breadcrumbs (but i did have some of those onion crunchie things & that work nice for a change in texture). it was a little salty - so next time i will not add any extra salt. but it was good! my husband really like it, too!

1 person found this review helpful

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