This Cheesy Ham & Rice Casserole is an easy family friendly one dish recipe with cheddar, Parmesan and peas. It is the perfect to use up your leftover holiday ham!
Easy Ham Casserole with Rice
If you are looking for an easy weeknight dinner, there isn’t anything much easier than tossing all your ingredients in a baking dish and popping it in the oven for an hour. That is exactly how easy this Cheesy Ham & Rice Casserole is!
Leftover Ham Casserole
Whether you have leftover roasted ham from the holidays or your pick up some chopped ham at the store to make this easy recipe, it is a must try.
I know when I am deciding how big of a ham to make for the holidays, I always err on the side of too much. Not only is it the worst to run out of food for your guests, but ham is such a versatile protein that is great for leftovers.
From cheesy ham & asparagus quiche for brunch the next day to quick bowl of ham & broccoli cheese soup, there are so many amazing leftover ham recipes to choose from. This Cheesy Ham & Rice Casserole is no exception!
How to make Ham Casserole
My favorite part of this ham and rice casserole is how easy it is to make. Find a 3 quart baking dish, give it a quick spray with non-stick pan spray and add the following ingredients to the dish,
- 1 cup long grain white rice (uncooked)
- 1 cup shredded sharp cheddar cheese
- 2 cups cubed ham
- 1/2 cup green onions or 1 Tbsp. onion flakes
- 1 Tablespoon dried parsley
- 2 cups milk
- 1/2 cup grated Parmesan
- 1/2 teaspoon seasoning salt
- 2 cups frozen peas
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
Give everything a quick stir, cover it with tinfoil and pop it in the oven at 425°. It’s important to cover the casserole as it will spit and sputter as it bakes. This is also why the sides of your casserole will also have some baked on mess.
Remove the casserole from the oven and carefully remove the tinfoil. Top the ham and rice bake with one cup of shredded cheddar and return to the oven for 5 minutes until it is melted.
Can I use a different vegetable?
This recipe calls for frozen peas, but frozen asparagus and broccoli would both be great alternatives. I would stick to frozen vegetables though, because with the long bake time, fresh vegetables will overcook.
Fresh spinach would be another great option if your family likes spinach. Chop up a couple cups of baby spinach and you will load up your ham casserole with iron, calcium and vitamin k.
What to serve with ham and rice casserole
Serve the ham and rice casserole all on it’s own as it is a well rounded meal with carbs, protein and vegetables. If you want to balance your plate out with more vegetables, here are a few side dishes that are perfect to serve with this cheesy casserole.
- Roasted Lemon Broccoli
- Squash & Zucchini Salad
- Roasted Squash & Cranberry Salad
- Grilled Peach & Pecan Salad
- Apple Cranberry Poppy Seed Slaw
More easy casserole recipes
If you love a simple casserole recipe as much as us Midwesterners, then be sure to check out some more of these great one dish recipes!
- Cheesy Southwest Sausage and Hash Brown Casserole
- Turkey Noodle Casserole
- Cheesy Chicken Pot Pie Casserole
- Asparagus, Chicken & Quinoa Bake
Cheesy Ham & Rice Casserole
Equipment
Ingredients
- 2 cup shredded sharp cheddar cheese divided
- 1 cup long grain white rice uncooked
- 2 cups cubed ham
- 1/2 cup green onions or 1 Tbsp. onion flakes
- 1 Tablespoon dried parsley
- 2 cups milk
- 1/2 cup grated Parmesan
- 1/2 teaspoon seasoning salt
- 2 cups frozen peas
- 1/4 cup butter melted
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 425°.
- Spray a 3 quart baking dish with non-stick pan spray. Add half of the cheddar cheese to the pan along with the remaining ingredients. Stir just until combined.
- Cover with tinfoil and bake at 425° for 60 minutes.
- Carefully remove tinfoil and top with remaining cheddar cheese. Return to oven and bake for 5 minutes, or until cheese is melted.
- Serve hot and store any leftovers in the refrigerator for up to 5 days.
Karen Riedesel says
I tried this last night. It was very flavorful and my husband and I liked it a lot. I will be making it again. I will probably add another cup of milk or not bake it quite as long. It was PERFECT, but my husband likes things a little bit soupier. Thank you for this recipe 🙂
Noelene says
I added a cup of sour cream, two more cups of milk and black pepper. I also mixed one cup of cheese in with the rice mixture, as well as putting some on top, and it was quite delicious.
Geralyn says
I didn’t like this unfortunately but I think it needs some kind of cream soup. it was too dry and had no flavor. Sorry
Kaylasdad99 says
I tried the recipe, but got stuck at the point where I was supposed to cover it with tinfoil (couldn’t find any at the supermarket). So I went out my toolshed, fired up my foundry, and smelted an ingot of tin that I could hammer into foil. It took a LONG time, and by the time I was finished, the milk had curdled in the baking dish.
I’m thinking next time, I’ll use aluminum foil instead. Should that give me adequate results?
Debi says
I was a little concerned about the high temperature for that long. I use glass casserole dishes which cook a little hotter. However, I followed the instructions to the T. We didn’t really care for it, it was over cooked and not very tasty. I think if I ever made it again I would probably use chicken or vegetable broth instead of milk, but I won’t make this again. Sorry.
Kelly says
Good recipe but I live at a high altitude so next time I will add at least a cup of chicken stock as it dried out
Susan Rutherford says
Hi there – I think this needs more milk – 3 cups not 2 – I made it and it was terribly dry – needed emergency moisture – thank goodness for mayonnaise and more milk. A little disappointing, BUT I will try it again.
Susan G says
This sounds easy and delicious! How do I adjust the cooking time using brown rice instead of white?
Danielle Green says
brown rice will need significantly more cooking time, but I haven’t tested it so can’t say for certain.
Nina Painter says
I just tried this casserole and it is very easy to assemble and was very flavorful, however I wonder if the time or temperature needs adjusted as the bottom scorched. I followed all of the directions as written. I will definitely try making this again, but will bake it for a lesser time.
Kayla says
Can this recipe be frozen to make a freezer meal? What changes would need to be made?
Danielle Green says
I haven’t tried freezing this casserole, so I can’t say for certain. The recipe this was based off of, these Tuna Rice Muffins, freeze well in muffin form though. https://www.thecreativebite.com/buttery-tuna-rice-muffins/
Alison LaFortune says
Love the addition of the peas. My family loved the cheddar, parmesan, and ham together.
Malinda says
This was so delicious!! Plan on making it again when I hve leftover ham from Easter!! Thanks for sharing!
Julie says
My hubby and kids love dishes with ham in them. This is so delicious and I love all the ooey gooey cheesy goodness. Thanks for sharing this recipe.