Getting your recipe ready...
Creamy Ham and Rice Casserole
Who doesn’t love a warm, comforting casserole, especially one as creamy and satisfying as this Creamy Ham and Rice Casserole?
Ingredients
- 2 cups cooked rice
- 1 cup diced cooked ham
- 1 cup frozen peas and carrots
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked rice, diced ham, peas and carrots.
In a separate bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
Pour the soup mixture into the rice and ham mixture, stirring until well combined.
Transfer the mixture to a greased 9x13 inch baking dish.
Sprinkle shredded cheddar cheese on top, and if desired, add breadcrumbs for a crunchy topping.
Drizzle olive oil over the top to help the breadcrumbs brown.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden.
Kitchen Tools
- Large mixing bowl
- 9x13 inch baking dish
- Measuring cups and spoons
- Whisk
- Spatula for mixing
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Uncooked rice will need additional cooking time and may not absorb moisture properly, so it's best to use pre-cooked rice.
Not exactly, as you'll need to cook the rice separately, but it comes together quickly and easily!
You can use gluten-free cream of mushroom soup and ensure that the other ingredients are gluten-free.
Yes, you can prepare the casserole the day before and store it in the fridge before baking.
It typically takes about 30-35 minutes at 350°F (175°C) until it's bubbly and golden.