Cheesy Leftover Ham Casserole |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I came up with this one to use up all of the Christmas ham that didn't get eaten. The only thing I might recommend is adding a little bit of salt or maybe garlic powder, but I am posting it as I made it because my step-daughter actually ate 2 helpings and that rarely happens. I hope you enjoy! Ingredients:
2 cups cooked rice (i used the 10 minute success boil-in-bag whole grain rice) |
1 -2 cup cooked ham, depending on how much you had leftover (the one that i used was a spiral sliced honey ham) |
1 (10 ounce) can broccoli cheddar cheese soup, condensed |
3/4-1 cup milk |
1/4 cup sour cream |
1/2 cup french-fried onions |
1 (15 ounce) can peas |
1/2 cup cheddar cheese, shredded |
1/4 cup french-fried onions |
1/2 cup cheddar cheese, shredded |
1/4 cup crouton, finely crushed (measured after the croutons have been crushed) |
Directions:
1. Cook rice according to package directions.
2. Preheat oven to 350.
3. Pull or dice ham into small pieces.
4. Place rice in a 13x9 baking dish and top with ham and stir to combine. Use as much or as little ham as you would like. I used almost 2 cups because I had a lot leftover from Christmas dinner.
5. In a large bowl, mix broccoli cheddar soup, milk and sour cream. Start with 3/4 c milk and add more if you would like it a little runnier. I prefer my soup base a little thicker.
6. Stir 1/2 c french fried onions, peas and 1/2 c cheddar cheese into the soup mixture.
7. When combined, pour the soup mixture over the rice/ham mixture and stir well, but gently, to combine.
8. Sprinkle 1/2 c cheddar cheese over the rice/soup mixture.
9. Top this with 1/4 c (or more) french fried onions.
10. In a plastic bag, crush croutons. It took about 1/4 bag of croutons to get 1/4 cup of crushed croutons (and I used the cheesy garlic flavor).
11. Sprinkle crushed croutons over top of all.
12. Bake, uncovered, for 20-30 minutes or until the edges start to get bubbly and it is heated through.
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