Cheesy Leftover Ham Casserole
This hearty casserole is a brilliant way to use up leftover holiday ham. It combines cooked rice and ham pieces with a creamy sauce made from broccoli cheddar soup, milk, and sour cream. Peas, cheese, and French-fried onions are stirred in before baking under a final layer of more cheese, crispy onions, and crushed croutons. The result is a bubbly, golden-topped dish perfect for a quick and comforting dinner.
Ingredients
- 2 cups cooked rice (I used the 10 minute Success Boil-in-Bag whole grain rice)
- 1 -2 cup cooked ham, depending on how much you had leftover (the one that I used was a spiral sliced honey ham)
- 1 (10 ounce) can broccoli cheddar cheese soup, condensed
- 3/4-1 cup milk
- 1/4 cup sour cream
- 1/2 cup French-fried onions
- 1 (15 ounce) can peas
- 1/2 cup cheddar cheese, shredded
- 1/4 cup French-fried onions
- 1/2 cup cheddar cheese, shredded
- 1/4 cup crouton, finely crushed (measured AFTER the croutons have been crushed)
Method
- Prepare the rice following the instructions on its packet.
- Heat your oven to 350.
- Cut or tear the cooked ham into small chunks.
- Transfer the cooked rice to a 13x9 inch baking dish, add the ham pieces, and mix them together.
- In a separate large bowl, combine the condensed broccoli cheddar soup, sour cream, and milk, starting with 3/4 cup of milk.
- Add the peas, 1/2 cup of shredded cheddar cheese, and 1/2 cup of French-fried onions to the soup mixture and stir.
- Pour this combined soup mixture over the rice and ham in the baking dish and fold everything together gently.
- Scatter 1/2 cup of shredded cheddar cheese evenly over the top.
- Sprinkle 1/4 cup of French-fried onions over the cheese layer.
- Place croutons in a plastic bag and crush them finely to yield 1/4 cup.
- Distribute the crushed croutons over the assembled casserole.
- Bake without a cover for 20-30 minutes until the edges are bubbling and the centre is hot.
Nutrition (per serving)
Sodium491500 mg
Recipe details
CategoryHam
AuthorPSU_Lioness
