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Square overhead shot of a dump and bake ham casserole
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5 from 1 vote

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

Stir together this easy ham casserole with about 5 minutes of prep!
Course Dinner
Cuisine American, Southern
Keyword cheesy ham casserole, Easy Ham Casserole, ham casserole, leftover ham casserole recipes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people
Calories 493kcal
Author Blair Lonergan


  • 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


  • 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


  • 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.


Serving: 1/4 of the casserole | Calories: 493kcal | Carbohydrates: 52g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 76mg | Sodium: 1665mg | Potassium: 818mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 76mg | Calcium: 370mg | Iron: 2mg