ham casserole

This Ham Casserole is loaded with cheesy, creamy rice and perfectly cooked broccoli. This easy make-ahead dinner can be prepared 2 days ahead or as a one pot meal! 

Ham Casserole with Broccoli and Rice

unsalted butter

yellow onion (finely diced)

olive oil

chicken broth (low sodium)

¼ cup white long grain rice (uncooked)

ham (diced)

broccoli florets

cream of chicken soup

sour cream

milk

cheddar cheese (separated)

Salt/Pepper

Ritz Crackers

butter

Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we&#039;ll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You&#039;ll need 2 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.

Preheat the oven to 350 degrees.

Melt the 2 Tablespoons butter in a large saucepan over medium heat.

Add the diced onions and cook for 5 minutes, until softened.

Add 1 more Tablespoons butter to the pot.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Cover tightly and cook for 7 minutes.

Add the broccoli, replace the cover, cook for 8 more minutes. Refrain from stirring.

Turn off heat, leave the cover on. Let the rice stand for 10 minutes. Any rice on the bottom of the pot will release during this time.

Add the diced ham, condensed soup, sour cream, milk, and ONE cup of the cheddar cheese. Stir until well-combined.

Spread into a lightly greased 9 x 13 casserole dish.

Top with remaining cup of cheddar cheese.

Cover and bake for 15 minutes.

Combine the Ritz cracker crumbs and butter. Spread over the top of the casserole and bake, uncovered, for 10 additional minutes.

Let the casserole sit for 5 minutes prior to serving.

https://embed.mediavine.com/videos/i9Yz6FwGp

If you have leftover ham, this easy casserole recipe is for you! It's a perfect make ahead dinner and makes a great freezer meal.

Ham Casserole with  Broccoli and Rice

If you have leftover ham from your holiday dinner then this cheesy ham casserole is for you! Delicious noodles topped with cheese sauce, ham, broccoli, and crispy bread crumbs, this dish will be a family favorite! 

Leftover Ham and Cheese Broccoli Casserole

rotini noodles

flour

salt

black pepper

chicken broth

heavy cream

cheddar,

ham (chopped)

broccoli (chopped)

bread crumbs

parmesan cheese

Boil the pasta according to package directions. Drain and set aside.

Preheat the oven to 350 degrees and spray a 9x13 inch pan with a non-stick cooking spray. In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour, salt, and pepper to create a roux. Slowly whisk in the chicken broth and then the heavy cream and whisk until it starts to thicken. Add in the cheddar and continue to whisk until melted.

In a large bowl combine the ham, broccoli, pasta, and cheese sauce.  Spread into your 9x13 inch baking dish.

In a small bowl combine melted butter, bread crumbs, and parmesan cheese.

Top with the topping and bake for 20-25 minutes or until bubbly.

To make the topping:

This easy casserole is one your family will love. Perfect for a busy night! Bonus you don't have to precook the pasta!

Ham Broccoli Past Casserole

(chopped ham)

dry (uncooked pasta (I used small pasta shells))

broccoli pieces (no need to thaw or cook)

cheddar cheese

can cream of chicken soup, undiluted

evaporated milk

(green onion)

dry mustard

garlic powder

butter (melted)

Ritz cracker crumbs

In a large mixing bowl combine, combine ham, pasta, broccoli pieces and shredded cheese.  In another bowl combine the chicken broth, cream of chicken soup, milk, melted butter, green onion, salt, pepper, mustard and garlic powder.  Mix with a spoon and pour over ham, broccoli, pasta and cheese

Mix all ingredients and pour into at least a 2 quart baking dish. Bake in preheated 350 degree oven, uncovered for 35 minutes.  Remove, stir and add topping below on top of partially cooked casserole.

Mix together well and sprinkle over top of casserole while you have it out of the oven.

Put casserole back in oven and bake, uncovered for another 40 minutes.  Remove and let cool for about 15 minutes before serving.  Makes about 8 servings.

Topping Instructions

This ham and potato casserole is cheesy, creamy, and super delicious! Make this easy, cheesy ham and potato casserole recipe any time for the family. It makes a great post-holiday dinner, and it works as a hearty breakfast too!

Ham and Potato Casserole Recipe

onion

all-purpose flour

¼ cups whole milk (or half and half)

chicken stock (or chicken broth)

fine sea salt

russet potatoes (peeled and diced small)

white cheddar cheese (shredded)

Preheat

Preheat the oven to 400°F. Grease a 9x13 inch baking dish with butter or non-stick cooking spray. Set aside.

In a medium saucepan melt the butter. Add the diced onion and cook over medium heat until translucent.

Stir

Sprinkle the flour over the cooked onion and stir to combine. Add in the milk, chicken stock, sea salt, black pepper, and garlic powder. Continue to heat, stirring often, until warmed through and slightly thickened.

Spread

Spread the potatoes evenly in the bottom of the prepared baking dish and top with the diced ham. Pour the milk mixture over the ham and potatoes.

Bake

Remove from oven and top with shredded cheese. Continue to bake, uncovered for an additional 10-15 minutes or until the cheese is completely melted and potatoes are tender.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1638661466/me1lkc9wto7k1wxhobte.mp4

Ham and Potato Casserole

Breakfast Casserole with Ham

Eggs

oz ham

shredded cheese

pepper

Preheat oven to 350 degrees. Spray 9&#215;13 baking dish with cooking spray. 

In a large bowl whisk together eggs, milk, salt and pepper.

Spread ham across the bottom of baking dish. spread 1/2 shredded cheese over the ham. Pour egg mixture over top. Sprinkle remaining cheese over top.

Bake for 30-40 minutes or until the top is golden brown

A creamy &amp; flavorful casserole that is perfect for leftovers spiral ham. Loaded with flavor, this is a kid-approved dish is sure to be enjoyed.

Leftover Ham & Cheese Casserole

dry elbow macaroni (cooked al dente)

white cheddar (shredded in food processor)

yellow cheddar (shredded in food processor)

cream cheese (room temperature)

cream of mushroom soup

garlic seasoning

Preheat oven/boil pasta

Preheat oven to 350°F. Boil the pasta according to the package instructions. Drain pasta and return it to the pan.

Mix casserole ingredients

Add the ham, cream of mushroom soup, milk, half the shredded cheese, spices, and room temperature cream cheese to the cooked pasta. Stir until creamy.

Pour mixture into casserole dish

Pour the mixture into a casserole dish and top with the remaining cheese.

Bake uncovered for 30 minutes. Top with green onion before serving.

Fluffy eggs, cubed ham, cheese, and spices are baked together with golden-brown, buttery crescents.

Ham & Cheese Crescent Roll Breakfast Casserole

crescent rolls (unwrapped

eggs

shredded cheddar (or your favorite shredded cheese)

salt & pepper (to taste)

green onions (diced)

preheat oven and grease pan

Preheat the oven to 375°F and grease an 11 x 13 pan with nonstick spray.

Assemble crescent rolls

Unroll crescents and wrap them in crescent shape according to the package instructions. You should have 16 rolls evenly place in your greased pan.

Whisk mixture

In a large bowl, whisk together the milk, cracked eggs, and spices. Once fluffy and combined, add half the scallions, chopped ham, and half the shredded cheese.

Pour mixture

Pour the mixture over the crescent rolls. Sprinkle remaining cheese over the casserole.

Bake until crescents are fluffy, golden brown, and firm to the touch. The egg mixture should be fluffy and no longer soggy in the center. A tester inserted into the center of the casserole should come out clean.

Serve

Sprinkle remaining scallions over the casserole before serving. Enjoy warm!

Use your leftover ham in a creamy ham and cheesy potato casserole. An easy to make breakfast casserole for a Mother’s day brunch, holiday gathering or weeknight dinner. Tender potatoes covered in a cheesy sauce made without canned soup creates a scrumptious casserole the whole family will love.

ham (1 1/2 cups diced)

russet potatoes (2 medium potatoes peeled and diced)

milk (warmed)

colby cheese (1 1/2 cups)

Preheat oven to 400º. Butter an 8 x 8 inch baking dish.

Peel and dice potatoes into small cube. Cut ham into similar sized cubes. Combine the ham and potatoes in a mixing bowl.

Saute onions in a tablespoon of butter in a skillet over medium heat. Once softened add flour and whisk together for a minute. Gradually add warm milk whisking until it has slightly thickened. It should be pourable, if not add more milk. Salt and pepper to taste.

Add a cup of cheese to the sauce and stir until melted. Pour over the ham and potatoes. Stir until coated and place in the prepared baking dish.

Cover with foil and bake for 40 minutes or until the potatoes are soft and the sauce is bubbly. Remove and add additional cheese. Place under the broiler for 2 minutes until the cheese is melted and starts to brown.

This Ham and Noodle Casserole is the best way to use up your leftover ham! Cheesy casserole made with egg noodles, ham, and sour cream sauce.

BEST Ham and Noodle Casserole Recipe

(12 ounce) bag wide egg noodles

garlic (minced)

parsley

onion powder

pizza mozzarella (divided)*

Preheat the oven to 350 F (176 C)....

Preheat the oven to 350 F (176 C). Lightly grease a 9x13 casserole dish with cooking spray.

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil. Once the water is boiling, add the egg noodles and cook to al dente (according to the package instructions).

Heat a large nonstick skillet over medium heat....

Heat a large nonstick skillet over medium heat. Once hot, add the butter and swirl to coat the pan. Once melted, add in the garlic and saute for about 1 minute (or until aromatic).

Sprinkle the flour over the melted butter and...

Sprinkle the flour over the melted butter and stir, creating a roux. Add the milk and chicken broth to a large liquid measuring cup, then mix to combine. Slowly pour the milk and chicken broth mixture into the roux, while whisking constantly. Continue whisking until it reaches a smooth consistency.

Whisk in the dried parsley, onion powder, and...

Whisk in the dried parsley, onion powder, and black pepper. Mix in the sour cream and 1 cup of the shredded mozzarella cheese. Let it simmer for 4 minutes, while continuing to whisk (or until the cheese is melted and the sauce has thickened a bit).

Add in the cooked egg noodles and diced...

Add in the cooked egg noodles and diced ham. Gently mix until the sauce evenly coats the noodles.

Pour the ham and noodles into the prepared...

Pour the ham and noodles into the prepared casserole dish, and sprinkle the remaining shredded cheese over the top. Bake uncovered in the preheated oven for 15 minutes (or until the cheese has melted and the edges are just starting to turn golden brown).

Remove from the oven and let it rest...

Remove from the oven and let it rest for 5 minutes before serving.

Chicken cordon bleu casserole has all the flavor of the French classic chicken dish but without any of the work. Just layers of cooked chicken and ham baked in a creamy decadent cheese sauce and topped with a crispy panko topping. A dinner you can prep in just 15 minutes.

Chicken Cordon Bleu Casserole

chicken (shredded, 2 chicken breasts)

dijon mustard

cayenne

white wine ((optional))

swiss cheese (shredded, 4 ounces)

parmesan cheese (grated)

panko bread crumbs

Preheat oven to 350º. Spray a 9 x 13 inch casserole dish with cooking spray.

Add cooked chicken and cooked ham to the bottom of the casserole dish.

In a bowl combine the two cheeses.

In a saucepan, melt butter and add flour, cooking for 1 minute. Gradually whisk in milk and chicken broth, whisking until it starts to thicken. Add mustard, cayenne pepper, and white wine and season with salt to taste.

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