Leftover Ham casserole
One of the best ways to use up any Leftover Ham is to make this creamy rice and broccoli casserole. Make it from scratch without any canned soup mix.
Servings 6 servings
Calories 657kcal
Ingredients
- 2 cups diced ham
- 3 cups cooked rice
- 1 medium head broccoli
- 1 cup chicken stock
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ onion
- ½ tablespoon garlic
- ½ teaspoon thyme
- 1.5 cups milk
- 1 teaspoon dijon
- ½ cup sour cream
- 3 cups sharp cheddar shredded divided
- salt & pepper to taste
Breadcrumb topping
- ½ cup panko breadcrumb
- 2 tablespoon butter melted
Instructions
- Melt butter in a dutch oven. Saute garlic and chopped onion until fragrant for about 2 minutes.
- Pre-heat oven to 400ºF
- Add flour and saute for a minute. Take care not to burn the flour.
- Slowly stir in the chicken stock to avoid any lumps. Then stir in milk to make a smooth mixture.
- Add in dijon mixture, thyme, pepper, salt, and sour cream. Whisk well.
- To the creamy sauce, add cooked rice, blanched broccoli, diced ham, and 2 cups of shredded cheese ( reserve 1 cup for later).
- Shift the mixture to a 9X13 baking dish. Sprinkle the remaining shredded cheese.
- In a small bowl, mix breadcrumbs and melted butter.
- Sprinkle breadcrumb topping all over the cheese. Bake for 30-35 minutes, until the breadcrumb topping is crispy and brown and the cheese underneath is bubbly.
Video
Nutrition
Calories: 657kcal | Carbohydrates: 45g | Protein: 29g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1086mg | Potassium: 547mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1856IU | Vitamin C: 92mg | Calcium: 568mg | Iron: 2mg