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With just 5 minutes of prep, this dump-and-bake ham, broccoli, cheddar, and rice casserole is an easy dinner that cooks in one dish! There’s no need to pre-cook the rice or the veggies — just stir everything together and pop it in the oven.

Serving spoon in a dish of leftover ham casserole with cheddar and broccoli
Table of Contents
  1. An Easy Ham Casserole with Almost No Prep Work!
  2. Ingredients
  3. How to Make Ham Casserole with Rice and Broccoli
  4. Serving Suggestions
  5. Preparation and Storage
  6. Recipe Variations
  7. Tips for the Best Ham Casserole Recipe Ever
  8. Dump-and-Bake Ham Casserole with Rice, Broccoli, and Cheddar Recipe

An Easy Ham Casserole with Almost No Prep Work!

I regularly hear from so many of you who love my dump-and-bake recipes for easy weeknight dinners. I have a vast collection of these meals, but this dump-and-bake chicken broccoli rice casserole remains one of the tried-and-true favorites. When I had some leftover ham stashed away in my freezer recently, I decided to tweak the original to create this easy, cheesy ham casserole recipe!

Do you have to cook rice before putting it in a casserole?

While most casserole recipes call for cooking the rice before mixing it into the dish, this particular recipe is designed specifically for uncooked rice. That means that you do not boil the rice in a saucepan on the stovetop before adding it to the casserole dish. Instead, the rice cooks right in the oven with the rest of the ingredients. This requires extra liquid in the pan (since the rice absorbs a lot of liquid as it cooks), and extra cooking time to make sure that the rice is tender.

Ham and rice casserole with cheddar and broccoli in a baking dish

Ingredients

This is just a quick overview of the ingredients that you’ll need for this ham and broccoli casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Condensed cream of celery soup: creates a creamy sauce that binds the casserole. If you don’t love the flavor of celery soup, you can substitute with cream of chicken soup or cream of mushroom soup.
  • Milk or chicken broth: the liquid that thins the sauce and cooks the rice.
  • Seasoned salt: such as Lawry’s brand. Feel free to substitute with regular salt if that’s what you have available. You can also add other seasoning, such as garlic powder, paprika, onion powder, celery seed, and the like.
  • Ground black pepper: for a little bit of zesty kick, without making the dish spicy.
  • Long grain white rice: do not substitute with brown rice, instant rice, or any other variety of rice, since the amount of liquid and the total cooking time are designed specifically for uncooked white rice.
  • Ham: a convenient protein for a quick casserole, since it’s already cooked! Use leftover ham from a previous meal, or see my notes below for other options.
  • Frozen baby broccoli florets: or sub with frozen broccoli cuts or even fresh broccoli florets.
  • Sharp cheddar cheese: the perfect companion for ham and broccoli! Use any good melting cheese that you like — Colby, Colby-Jack, mozzarella, Pepper Jack, monterey jack cheese, gruyere, Gouda, or Swiss cheese.
Whisking sauce in a baking dish

The Best Ham to Use for a Casserole

You’ll need about 2 cups (or ¾ lb.) of diced ham for this recipe, and a variety of options will work. Pick the most convenient method for you:

Pouring uncooked rice into a dish

How to Make Ham Casserole with Rice and Broccoli

Quick ham casserole recipes are some of our favorite ways to use leftover ham from the holidays, or to take advantage of store-bought ham when you need an easy meal. I’ve included the detailed cooking instructions in the recipe card at the bottom of the post, but here’s the quick version:

  1. Whisk together the liquid and seasoning in a greased 9 x 13-inch casserole dish.
  2. Stir the rice, ham, frozen broccoli, and some cheese into the soup mixture.
  3. Cover and bake until the rice is tender.
  4. Sprinkle cheese over top and pop it under the broiler.
  5. Garnish with chopped fresh parsley or other herbs, if desired, and serve!
Square overhead shot of a dump and bake ham casserole

Serving Suggestions

This is basically an entire meal in one dish, thanks to the meat, rice, and veggies. That said, if you’d like to round out the meal, the ham casserole goes well with any of the following sides:

Close overhead image of a serving spoon in a pan of ham and rice casserole

Preparation and Storage

  • Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, and the broccoli will thaw, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice.
  • Storage: This ham casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice will dry out a bit as it sits, so you may need to stir in some additional broth or milk when you reheat the dish.
  • I do not recommend freezing these leftovers, as rice tends to get mushy when thawed.
  • How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.

Recipe Variations

  • I like to use frozen baby broccoli florets in this dish because they’re perfectly bite-sized, which means there’s no chopping necessary (I can just dump them right into the pan, still frozen)! They also thaw and soften nicely in the oven. If you prefer, you can use frozen broccoli cuts, or substitute with about 2-3 cups of fresh broccoli florets. If using the fresh broccoli, you don’t need to pre-cook it. It should be plenty soft by the time the rice is done.
  • Use cream of chicken soup or cream of mushroom soup in lieu of the cream of celery soup.
  • Try seasoning the dish with other herbs and spices that you enjoy. Good options include garlic powder, onion powder, paprika, thyme, rosemary, basil, oregano, chives, and parsley.
  • Add buttered Ritz crackers, buttered seasoned bread crumbs, or buttered panko breadcrumbs if you like a crunchy topping.
  • Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The cooking instructions remain the same.
Overhead image of a ham and broccoli casserole on a dinner table

Tips for the Best Ham Casserole Recipe Ever

  • This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
  • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
  • The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and the liquid should be absorbed.
  • Be careful not to overcook the casserole, or the rice will become mushy and gummy.
  • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.
Overhead shot of a ham casserole on a dinner table with cornbread on the side

More Leftover Ham Casserole Recipes to Try

Farmhouse Ham Casserole with Cornbread

1 hr 5 mins

Ham Casserole

50 mins

Ham and Cheese Casserole

50 mins

Or check out this collection of 15 Leftover Ham Recipes!

Square overhead shot of a dump and bake ham casserole

Dump-and-Bake Ham Casserole with Rice, Broccoli, and Cheddar

5 from 1 vote
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings 4 people
Calories 493 kcal
Stir together this easy ham casserole with about 5 minutes of prep!

Ingredients
  

  • 1 (10.5 oz) can condensed cream of celery soup, not diluted (or sub with cream of chicken or cream of mushroom soup)
  • 2 cups low-sodium chicken broth or milk
  • ½ teaspoon seasoned salt (such as Lawry’s brand)
  • ¼ teaspoon ground black pepper
  • 1 cup uncooked long grain white rice
  • 2 cups (about ¾ lb.) cooked, diced ham
  • 1 (12.6 oz) bag frozen baby broccoli florets (or cuts)
  • 1 ½ cups grated sharp cheddar cheese, divided

Instructions

  • Preheat oven to 375°F (190°F). Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray.
  • Add condensed soup, milk, seasoned salt, and pepper to the prepared dish. Whisk until completely combined.
    Whisking sauce in a baking dish
  • Stir in uncooked rice, diced ham, frozen broccoli, and ½ cup of the grated cheese.
    Pouring uncooked rice into a dish
  • Cover tightly with foil and bake for 55-60 minutes, or until the liquid is absorbed and the rice is tender.
  • Use a fork to fluff the rice. Sprinkle the top of the casserole with the remaining grated cheese. Place the dish under the broiler for a couple of minutes, just until the cheese melts.
    Bowl of shredded cheddar cheese
  • Garnish with chopped fresh herbs, if desired, and serve!
    Overhead shot of a ham casserole on a dinner table with cornbread on the side

Notes

  • This recipe is specifically designed and tested with uncooked long grain white rice. Do not substitute with brown rice, wild rice, or instant rice — all of which require different amounts of liquid and different cooking times.
  • Make sure to cover your dish tightly with foil so that none of the liquid or steam escapes during cooking. The rice needs to absorb the liquid as it bakes.
  • The total cooking time will vary on a number of factors, including the type of pan that you use and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the rice. The rice should be tender and the liquid should be absorbed.
  • Be careful not to overcook the casserole, or the rice will become mushy and gummy.
  • Fluff the rice with a fork — do not stir with a big spoon, which can compact the grains and yield a dense texture.

Nutrition

Serving: 1/4 of the casseroleCalories: 493kcalCarbohydrates: 52gProtein: 29gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 76mgSodium: 1665mgPotassium: 818mgFiber: 4gSugar: 3gVitamin A: 1015IUVitamin C: 76mgCalcium: 370mgIron: 2mg
Keyword: cheesy ham casserole, Easy Ham Casserole, ham casserole, leftover ham casserole recipes
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

    1. Hi, Lois! Here are the make-ahead directions (in short, I don’t think freezing the dish is a great option — before or after baking):

      Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The rice will start to soften and absorb some of the liquid as it sits, and the broccoli will thaw, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy rice.

      Storage: This ham casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The rice will dry out a bit as it sits, so you may need to stir in some additional broth or milk when you reheat the dish.
      I do not recommend freezing these leftovers, as rice tends to get mushy when thawed.

      How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.

      Hope you enjoy!

  1. 5 stars
    Soo Delish!! Actually I substituted skinless smoked sausage (as we just had a ham dinner) . . just great . . .as is!!