Country Ham And Rice Casserole Recipes

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HAM AND RICE CASSEROLE



Ham and Rice Casserole image

Quick and easy casserole that adults and kids will like. Great use of left over ham. It is creamy and hearty, sure to please.

Provided by Tracy H.

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups cooked rice
2 cups cooked ham
1/2 cup grated cheddar cheese
1/2 cup evaporated milk
1 can cream of chicken soup
2 -4 tablespoons chopped onions
1 (10 ounce) package frozen chopped broccoli, thawed
3 tablespoons butter, melted
3/4 cup crushed corn flakes

Steps:

  • Combine all ingredients except butter and corn flakes.
  • Spoon into a greased casserole dish (8x8 or 10x7).
  • Combine butter and corn flakes and put over top of dish.
  • Bake uncovered at 375 for 40 minutes.

RICE AND HAM CASSEROLE



Rice and Ham Casserole image

Wondering what to do with leftover ham and need to feed a big crowd? Here's your answer.

Provided by kenlynkaye

Categories     Main Dish Recipes     Pork     Ham

Time 2h15m

Yield 8

Number Of Ingredients 8

1 cup chopped fully cooked ham
1 cup shredded Cheddar cheese
1 cup shredded carrot
1 green bell pepper, finely chopped
¾ cup uncooked instant rice
1 teaspoon diced onion
3 cups whole milk
1 (10.75 ounce) can condensed cream of celery soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a large baking dish.
  • Combine ham, Cheddar cheese, carrot, green bell pepper, instant rice, diced onion, milk, and cream of celery soup in a bowl until well mixed.
  • Transfer ham mixture to the prepared baking dish; cover dish with aluminum foil.
  • Bake in the preheated oven for 90 minutes. Remove foil and continue baking until casserole is hot and bubbly, about 30 minutes more.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 16.4 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 1 g, Protein 11 g, SaturatedFat 6.3 g, Sodium 640.7 mg, Sugar 5.8 g

COUNTRY HAM BREAKFAST CASSEROLE



Country Ham Breakfast Casserole image

Provided by Nancy Fuller

Categories     main-dish

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 12

Butter, for buttering the baking dish
6 slices country white bread, torn into 2-inch pieces
1 1/2 cups heavy cream
1 1/2 cups shredded sharp white Cheddar
1 1/2 cups cubed country ham
1 cup milk
1/2 cup chopped scallions
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
12 large eggs
1 teaspoon paprika
1/4 cup chopped chives, for garnish

Steps:

  • Butter a large baking dish and evenly spread out the torn bread to cover the bottom of the dish.
  • In a large bowl, beat to combine the heavy cream, cheese, ham, milk, scallions, salt, pepper and eggs. Pour the egg mixture over the bread and top with the paprika. Cover and refrigerate for at least 1 hour and up to overnight.
  • Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F.
  • Uncover the dish and bake until puffed, golden and cooked through, about 45 minutes. Let cool 5 minutes, sprinkle with the chives and serve.

COUNTRY HAM AND RICE CASSEROLE



Country Ham and Rice Casserole image

This is a great comfort food fix! Ham, asparagus, and mushrooms are a great combination with the creamy, cheesy rice. You can assemble the casserole the night before, or freeze it. It makes a really nice addition to a potluck. Serve with a light salad and fresh baked bread (:

Provided by Tammy Brownlow

Categories     Casseroles

Time 50m

Number Of Ingredients 9

1 c cooked, diced, country ham
2 c cooked rice, i like to cook the rice in chicken, or vegetable broth to add flavor
1/2 lb asparagus, cut into 1 inch pieces
8 oz sliced mushrooms, i used baby crimini, white mushrooms can be substituted
3 clove garlic, minced
1/2 small onion, diced
2 can(s) cream of chicken soup, mushroom may be substituted
2 c colby jack cheese, shredded, swiss may be substituted if using mushroom soup
fresh ground pepper to taste

Steps:

  • 1. Preheat oven to 350 degrees if baking now. In a medium skillet on medium heat add 1 tablespoon vegetable oil and onion and asparagus pieces except tips. Cook for 1 minute.
  • 2. Add mushrooms, garlic, and asparagus tips. Season with pepper to taste. Cook for another 2 to 3 minutes until just tender. I add the asparagus tips last, because they cook quicker and I don't like the tips to fall apart.
  • 3. Turn off heat and add the cream soups and half of the cheese to rice. Stir gently to combine. Add ham and veggies. Stir until everything is incorporated.
  • 4. Pour casserole into a greased 2 quart casserole dish. You can either refrigerate or freeze casserole at this point. Bring to room temperature before baking. Bake for 30 to 45 minutes until casserole is hot and bubbling. Remove from oven, top with remaining cheese and let stand 5 minutes before serving.

SKILLET HAM & RICE



Skillet Ham & Rice image

Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon olive oil
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/8 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water
3/4 cup uncooked instant rice
2 green onions, sliced
1/4 cup shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

HAM AND RICE BAKE



Ham and Rice Bake image

Sharol Binger can put a satisfying meal on her Tulare, South Dakota supper table in a jiffy. She adds a can of soup, rice and a few convenience items to leftover ham for a flavorful no-fuss casserole.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese, divided
1 package (16 ounces) frozen California-blend vegetables, thawed
1 cup cooked rice
1 cup cubed fully cooked ham

Steps:

  • In a large saucepan, combine the soup and 1/2 cup cheese; cook and stir until cheese is melted. Stir in the vegetables, rice and ham., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 309 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1235mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

HAM CASSEROLE WITH BROCCOLI AND RICE



Ham Casserole with Broccoli and Rice image

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!

Provided by Stephanie

Categories     Main Course

Time 1h

Number Of Ingredients 14

2 Tablespoons unsalted butter
½ cup yellow onion (finely diced)
1 Tablespoon olive oil
2 1/2 cups chicken broth (low sodium)
1 ¼ cup white long grain rice (uncooked)
2 cups cooked ham (diced)
2 cups broccoli florets
10.75 oz. cream of chicken soup
½ cup sour cream
¾ cup milk
2 cups shredded cheddar cheese (separated)
Salt/Pepper (optional)
1 cup Ritz Crackers (crushed into crumbs)
2 Tablespoons butter (melted)

Steps:

  • 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'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 3 + 3/4 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 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.

Nutrition Facts : Calories 518 kcal, Carbohydrate 31 g, Protein 22 g, Fat 34 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 94 mg, Sodium 1618 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

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