Ham and Rice Casserole
A good recipe for leftover ham. Complete the meal with a salad.
Prep Time35 minutes mins
Cook Time30 minutes mins
Course: Main Course
Keyword: casserole, ham, rice
Servings: 6
Calories: 471kcal
- 1 cup Rice long grain
- 2 cups Chicken broth
- 1 tbsp Soy sauce
- ½ tsp Thyme ground
- 2 tbsp Butter melted
- 1 cup Breadcrumbs fine
- 2 tbsp Butter
- 1 Onion diced
- 1 Red bell pepper diced
- 1 Jalapeño pepper minced (optional)
- 2 Garlic cloves minced
- 2 tbsp All-purpose flour
- ½ tsp Ground black pepper
- 2 cups Milk
- ½ cup Sour cream
- ½ cup Cheddar cheese grated
- 2 cups Ham cut into 1/2 -inch cubes
- 1 cup Peas fresh or frozen
- Salt to taste
Prepare rice.
Rinse rice in a strainer.
Place in stainless steel pot.
Add chicken broth, soy sauce and thyme.
Bring to a boil, stirring constantly.
Boil for about two minutes, then reduce heat to low.
Cover and let cook for 30 minutes without lifting the lid, while you prepare the rest of the casserole.
When water is completely absorbed the rice is cooked.
Prepare the casserole.
In a cast iron pot or stainless steel pot, melt two tablespoons of butter over medium heat.
Add onion and sauté until soft.
Add red pepper, jalapeño pepper and garlic and cook for another minute.
Add flour and black pepper and stir to coat the vegetables.
Slowly add the milk, stirring constantly to avoid lumps. Heat and stir until thickened. Reduce heat
Stir in sour cream and cheese.
Stir in ham, peas and rice.
Transfer mixture to casserole, if using.
Smooth out top and sprinkle with breadcrumbs.
Bake for 30 minutes at 400°F or until bubbly and golden brown.
Let stand for five minutes before serving.
Calories: 471kcal | Carbohydrates: 39g | Protein: 22g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 1312mg | Potassium: 505mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1415IU | Vitamin C: 48mg | Calcium: 239mg | Iron: 3mg