Cheesy Ham and Broccoli Rice Casserole is a healthy and easy-peasy weeknight dinner recipe that’s filled with broccoli, carrots, cheese, and ham!
This Cheesy Ham and Broccoli Rice Casserole is soooo good that I made it yesterday for the very first time with ham leftovers from Christmas Dinner and I’m already here posting it for y’all to make! It’s so good that I made it yesterday and the entire pan is already gone.
If you’ve been around for a while you probably know that Mom’s Chicken and Rice was the first “rice casserole” to appear on the blog. Since then, I’ve made quite a few variations of it that are all very, very popular here on The Skinnyish Dish! I decided to end the year with this one because it’s so good. I don’t think I’ve posted a rice casserole this year yet so, better late than never (staying true to my life motto)!
It’s a great way to use up leftover Holiday Ham if you have some and don’t know exactly what to do with it. If you don’t have ham leftovers don’t worry just grab a ham steak at your local grocery store! Heck, some ham fresh from the deli would probably work just as well too.
Let’s get in the kitchen and make Cheesy Ham and Broccoli Rice Casserole!
In a large hot skillet sprayed with a little cooking spray throw in one medium chopped onion, one cup’a chopped carrots, and eight ounces of diced ham (or about 1-1/2 cups). Season with just a pinch or two of salt and pepper. Let it all hang out in there for awhile over medium heat until the carrots are softened.
Psst. This would be a good time to preheat your oven to 350 degrees too!
When the carrots are softened stir in about three cups of roughly chopped frozen broccoli. Cook everything together for just a minute.
*I use a bag of the Birds Eye steam fresh broccoli florets. I throw the bag on the counter while I’m chopping up the carrots, onion, and ham to let it naturally thaw for a few minutes. It just makes it easier to chop up into smaller pieces.*
We’re already to the last part! See how easy? Grab a 9×13 casserole dish and spray it fairly well with some cooking spray. Pour in one cup of raw white long grain rice (do not use minute rice!), 3.5 ounce of shredded reduced fat sharp cheddar (one cup), one 10.5 ounce can of cream of celery soup, the veggie and ham mixture, 1/2 teaspoon of Lawry’s Seasoned Salt, and 2 cups of vegetable broth.
I know y’all are gonna ask if you can use brown rice (especially if you’re doing the WW Purple Plan)! Since I just made this recipe yesterday and haven’t had a chance to test it using brown rice. I can’t tell you it’s for sure going to work, but from experience with my other rice casseroles. You can swap out brown rice for the white rice, but it will need an additional 15-20 minutes in the oven. I also always add 1/4 cup extra liquid to be safe when using brown rice in casseroles as well.
Stir the ingredients up real good!
I always take this picture of the last step in my rice casserole recipes. It isn’t a very pretty photo, but it’s important! I post it here with hopes that it’ll be burned into your brains. Ha! Seriously though, do not forget to cover your casserole dish tightly with tin foil. You’ll be sorely disappointed if you skip this step.
Now, pop’r in the oven for about an hour! I know, ugh an hour? It’s worth it, promise. Now you’ve got a whole hour of complete hands off time to do whatever you want! …. Or laundry, for me it’s always laundry.
All done! Salt & Pepper to taste. Forks out. Dig in!
Oh and Pepper gobbled this Cheesy Ham and Broccoli Rice Casserole right up for dinner last night. She’s been a bit picky these last couple months. I’m talkin’ the kind of picky where I bought unicorn shaped mac and cheese and she lost her dang mind kind of picky so I think we can call her eating this without complaint a pretty big win.
I hope you all enjoy! Remember to let me know how it goes in the comments below. I love to hear your thoughts!
With love from my kitchen to yours,
Star
Other recipes I think you’ll enjoy: Cajun Chicken and Rice Casserole , Beef and Rice Taco Casserole, Buffalo Chicken and Rice , and/or Greek Chicken Bowls!
Cheesy Ham and Broccoli Rice Casserole
Cheesy Ham and Broccoli Rice Casserole is an easy-peasy weeknight dinner that's filled with extra veggies and ham!
Ingredients
- 8 oz ham (1-1/2 cups) lean, diced
- 1 cup carrots chopped
- 1 medium onion chopped
- 3 cups frozen broccoli lightly thawed, roughly chopped *
- 1 cup long grain white rice uncooked, instant/minute rice will not work
- 1 10.5 oz can cream of celery soup cream of chicken/mushroom will work fine
- 3.5 oz shredded reduced fat sharp cheddar cheese (about 1 cup full)
- 2 cups vegetable or chicken broth
- 1/2 tsp Lawry's Seasoned Salt your favorite all purpose seasoning should work just fine
- salt and pepper to taste
- cooking spray
Instructions
Preheat oven to 350 degrees.
In a large hot skillet over medium heat spray with cooking spray and add diced carrots, ham, and onions. Add just a pinch or two of salt and pepper. Cook until the carrots are softened. Stir in lightly thawed and roughly chopped broccoli and cook all together for about a minute.
Spray a 9×13 casserole dish well with cooking spray. Add in the ham and veggie mix, cream of celery soup, uncooked white rice, seasoned salt, shredded cheese, and vegetable broth. Stir together well.
Cover casserole dish TIGHTLY with tin foil. Bake for one hour. When the casserole is done let sit for a few minutes. Salt and Pepper to taste. Enjoy!
Recipe Notes
Serving size: 1 and 1/4 cup.
WW Green Plan: 7 Points | WW Blue Plan: 7 Points | WW Purple Plan: 7 Points (4 Points if using brown rice) 300 Calories | 8.5g Fat, 3g Saturated Fat, 38g carbohydrates, 6g fiber, 4g sugar, 0g added sugar, 19g protein
*If using brown rice it will take an extra 15-20 minutes to cook.*
I’m going to start by saying this dish needs ⭐️F⭐️I⭐️V⭐️E⭐️ more stars!
My family loved this dish so much. You know it’s a keeper when not only is the hubs not talking at the table, but my 2 year old son wasn’t either ! I also love how versatile this recipe can be! Y’all, this recipe is going down in my monthly rotation.
I’m so happy to hear it’s such a big hit with y’all!
This turned out great, many thanks. I sauteed in some fresh chopped parsley and used fresh broccoli, just stirred it right in (no pre cooking). It cooked-up nice, the stem parts adding some nice texture to the dish. I think next time I will add in a pablano with the onion and carrot or even some crushed red pepper.
The addition of peppers sounds delicious. Happy to hear you enjoyed, Jess!
Can I use uncooked couscous?
This was flavorful and comforting. Kid approved as well which is huge.
I’m so happy you all enjoyed, Kara!
This was so delicious and super fast and easy to prep!! I used Trader Joe’s Basamati rice it took 1 hour. I only had fresh broccoli that I cut up and sauteed with the onions and carrots. So good Thank you!! Hubby loved it too!!
I’m so happy you enjoyed it, Dee! and glad it worked out with the other rice too!
Hi, just made this recipe and it’s delicious!! I used an Italian seasonings, Garlic and onion powder. I put it in my recipe maker on the app and the serving size came out to 4 points, I even double checked I put the correct amounts in!!! I’m using the Canadian app but don’t think that would make a difference!
How long would it take to cook if I used brown rice. I’m trying WW purple plan and brown rice is zero points.
Thanks!
Hi! It should take an extra 20-25 minutes using brown rice
I made this last night, and used Jasmine rice (what I had on hand), otherwise following the recipe to a t. IT CAME OUT WONDERFUL! Thanks again, Star, for another easy dinner for our busy weeknights! The leftovers for lunch today are amazing too! 🙂
Made this yesterday and it was SO GOOD. And easy. Go make it right now!
Can I use Basmati rice? Would the recipe stay the same?
I followed directions and found I needed to cook it 45 minutes longer for rice to cook throughly. Once done it was a keeper.
Hi Mary! I’m glad you enjoyed. Were you by chance using brown rice or a different variety other than white long grain?
I made this tonight — the flavors were great, but after an hour it was still quite liquid and the rice was only half-cooked. I cooked it for about 15 more minutes with the same results. I wound up using a slotted spoon to serve it. Next time, however, I think I’ll only use 1 1/2 cups of broth.
Hi Kara if you used brown rice it probably needed more time in the oven.
Made this last night, using some frozen peas/carrots mix and frozen broccoli (so I skipped the sauté step and saved a pan!). Also sprinkled with some extra cheese after cooking. My 5 year old absolutely loved it! He requested the leftovers for his day care lunch. I personally couldn’t get past the broccoli, but I should have known that going in (it’s not my favorite veggie). Will probably make again but just with peas and carrots, and or maybe throw in some asparagus partly through the cooking time? Thanks for providing great family friendly and healthful meal ideas!!!
Any recommendations for using fresh broccoli in this recipe?
You can totally use fresh broccoli! I would quickly blanch it though.
Excited to make this for lunches this week! I noticed, though, that the vegetable broth is listed in the instructions but not in the ingredient list. Something I would have easily missed if I hadn’t read the whole blog post!
Looks and sounds great will be trying it soon! I’m sure it’ll be delicious like most of your other recipes
I hope you enjoy, Mandy!