Broccoli, Rice, and Ham Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/28/22
Broccoli, rice, and ham casserole from the oven.
Diana Rattray
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings

Ham, cheese, and broccoli are complementary flavors, and this casserole is an excellent way to combine them. The cheddar cheese and condensed soup hold everything together, and the buttery crumb topping adds just the right amount of color and crunch. The casserole is super easy to fix, and most of the preparation can be done the day before. It's the perfect all-in-one meal for a busy day.

If you have picky eaters who won't eat broccoli, make the casserole with a vegetable they like. Peas, mixed vegetables, chopped artichokes, green beans, corn, and carrots are all good alternatives.

Ingredients

  • 2 cups chopped ham, cooked

  • 2 cups frozen broccoli, or fresh, lightly steamed

  • 1 1/2 cups cooked rice

  • 1 (10 3/4-ounce) can cream of celery soup, or cream of mushroom soup

  • 1 cup (4 ounces) shredded cheddar cheese

  • 1/2 cup finely chopped onion, optional

  • 1/2 cup sour cream

  • 1/4 teaspoon freshly ground black pepper

  • Kosher salt, to taste

  • 3/4 cup breadcrumbs

  • 1 1/2 tablespoons unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

    Ingredients for broccoli, rice, and ham casserole.
    Diana Rattray

  2. Preheat the oven to 350 F. Lightly grease a 2-quart casserole or baking dish.

  3. In a large bowl, combine the ham with the steamed broccoli, cooked rice, soup, cheese, onion, sour cream, and pepper. Stir to blend the ingredients thoroughly. Taste the mixture and season with kosher salt, as needed.

    Combine the ingredients in a large bowl.
    Diana Rattray

  4. Spoon the rice mixture into the prepared baking dish and spread it evenly.

    Spread the rice mixture in the baking dish.
    Diana Rattray

  5. Toss the breadcrumbs with the melted butter and sprinkle over the casserole.

    Broccoli, rice, and ham casserole ready to bake.
    Diana Rattray

  6. Bake the casserole in the preheated oven for 35 to 45 minutes, or until the breadcrumb topping is browned and bubbly.

    Baked broccoli, rice, and ham casserole.
    Diana Rattray

  7. Serve the casserole with fresh sliced tomatoes or a tossed salad. Enjoy!

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Tips

  • Make It Ahead: In a large bowl, combine the ham, rice, broccoli, soup, cheese, onion, sour cream, and pepper. Add salt, as needed. Spoon into the baking dish. Cover the baking dish and refrigerate for up to 24 hours. The next day, take the casserole out of the refrigerator about 30 minutes before you plan to bake. Toss the breadcrumbs with the melted butter and sprinkle them over the casserole. Bake the casserole in the preheated oven as directed. It might take a bit longer if it is still quite cold. To ensure it is done, check the temperature with an instant-read thermometer. It should register at least 165 F in the center.
  • Turn your stale, day-old bread into breadcrumbs. Tear the bread into pieces and toss it into the food processor. Process until the crumbs are coarse or fine, as desired. Put the breadcrumbs in freezer bags and squeeze out as much air as possible. Freeze them for up to three months. You'll have breadcrumbs on hand any time you need them for casserole toppings, meatballs, and meatloaf.

Recipe Variations

  • Lower the carbs in this dish by swapping out the rice with riced cauliflower. Process the fresh cauliflower florets in a food processor or shred it with a grater until the grains resemble grains of rice. Steam the cauliflower rice for about 5 minutes, or until tender.
  • Replace the chopped ham with diced turkey or chicken.
  • If you prefer a homemade sauce, replace the condensed soup with 1 1/2 to 2 cups of thick seasoned white sauce.
Nutrition Facts (per serving)
527 Calories
26g Fat
42g Carbs
31g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 527
% Daily Value*
Total Fat 26g 34%
Saturated Fat 13g 64%
Cholesterol 102mg 34%
Sodium 1267mg 55%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 31g
Vitamin C 38mg 191%
Calcium 352mg 27%
Iron 3mg 17%
Potassium 603mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)