Broccoli Ham and Rice Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli Ham and Rice Casserole is the ultimate family-friendly dinner that’s packed with flavor and easy to prepare. Tender broccoli florets, savory diced ham, and fluffy cooked rice come together in a rich, velvety sauce made with cream of mushroom soup, sour cream, and a hint of garlic and paprika. Topped with golden, buttery panko breadcrumbs and melted cheddar cheese, this baked casserole delivers the perfect balance of texture and taste. Ready in just 50 minutes, this one-dish meal is ideal for busy weeknights or even as a crowd-pleasing potluck dish. Serve it on its own or pair it with a simple side salad for a wholesome and satisfying dinner that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 cups cooked white rice
- 2 cups ham, diced
- 2 cups cheddar cheese, shredded
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 0.5 cup milk
- 1 small onion, finely diced
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.75 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
In a large mixing bowl, combine the cooked rice, diced ham, blanched broccoli, sautéed onion, and shredded cheddar cheese.
In a separate bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, paprika, salt, and black pepper until smooth and well blended.
Pour the creamy mixture over the rice mixture and stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 11493 mg | 500% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 47.3 g | ||
| Protein | 212.4 g | 425% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2565 mg | 197% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2454 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
