Ham and Rice Casserole is an easy, one pot recipe made right on your stove top!  You’ll love this savory recipe for leftover ham, or any ham you have on hand!

ham and rice casserole

Ham and Rice Casserole:

I absolutely love ham, and always keep a package of either diced/cubed/or sliced deli ham in my refrigerator!  I can’t always wait until the holiday’s when I have a leftover ham to make some of my favorite dishes!  This casserole is so easy, one pot, and no baking time required at all!  It’s ready to serve in 30 minutes!  This ham and rice is a complete meal with tender chunks of ham, long grain rice, broccoli, and of course some gooey sharp cheddar.  This skillet meal also has absolutely no heavy cream in it, so you can make it ahead and freeze for later if you want!  Check out some of the other ham recipes we love while you are here!  A couple of my personal favorites are Ham and Cheese Egg Muffins, and our better than classic Ham and Bean Soup!

ham and rice casserole ingredients in skillet

Ham & Rice Recipe Notes:

  • I like the flavor of chicken broth or stock in this recipe the best! You can also use vegetable broth if that’s what you have on hand.  I don’t recommend using water, because it won’t add enough flavor to the rice.
  • You can store this cooked dish, minus the cheese once cooled in the refrigerator for up to 5 days.  Or, you can store it in a zip-top bag in the freezer for up to three months!
  • If you are freezing this recipe, you need to allow it to thaw for a good 8-12 hours in the refrigerator before heating it back up.  To reheat, add a small amount of olive oil (about 2 teaspoons) to a large skillet and gently warm over medium heat.  Add the cheese at the end once the dish is warmed through.
  • You can use fresh or frozen (thawed) broccoli for this recipe!  If you don’t like broccoli, you can leave it out or try adding in some fresh green beans or chopped asparagus spears.
  • This recipe works fine with almost any kind of ham!  You can use diced, cubed, leftover spiral ham or even some chopped up deli ham.  You’ll want about 2 cups of ham total for best results.

ham and rice in a skillet

Enjoy!

~Nichole

5 from 34 votes

Ham and Rice Casserole

Ham and Rice Casserole is an easy, one pot recipe made right on your stove top!  You'll love this savory recipe for leftover ham, or any ham you have on hand!
 
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 6

Ingredients 

Instructions 

  • Add the butter to a deep skillet or a soup pot over medium heat. Add in the onion and cook until it becomes translucent.
  • Then add the garlic powder, onion powder, salt and pepper and stir to combine.
  • Cook for another minute then add the rice and sauté until the rice starts to turn a light golden color.
  • Pour in the chicken broth and bring it to a boil over high heat. Then cover the pot with a lid and reduce the heat to low medium and cook for 10 minutes.
  • While the rice is cooking, cut the large pieces of ham into smaller pieces and set aside.
  • Once the 10 minutes have passed, remove the lid from the rice and gently stir in the broccoli and ham.
  • Place the lid back on the pan and cook for another 8 minutes then add the freshly grated cheese and stir to combine.
  • Place the lid back on the pot and remove it from the heat.
  • Let the cheese melt before serving with fresh parsley if desired.

Notes

NOTE ON HAM:  You can use cubed, diced, leftover, or chopped deli ham.  You will want about 1 1/2 -2 Cups of ham total.
NOTE ON FREEZING:  This can be cooked as directed, minus the cheese and then frozen.  Freeze for up to 3 months.  Thaw in the refrigerator completely before reheating in a large skillet over medium heat in about 1-2 teaspoons of olive oil.  Stir in the cheese and allow to melt once the dish is warmed through.

Nutrition

Serving: 1Cup, Calories: 322kcal, Carbohydrates: 26g, Protein: 12g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 55mg, Sodium: 875mg, Potassium: 159mg, Fiber: 1g, Sugar: 1g, Vitamin A: 554IU, Vitamin C: 8mg, Calcium: 289mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

 

 


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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16 Comments

  1. 5 stars
    I am always looking for quick and easy meals during the week. This one fits the bill ! I made it without onion powder, but it was still so good. I was disappointed there weren’t leftovers ! My two and five year old gobbled it up.

  2. This was so easy to make and delicious!
    I was wondering about the Garlic though, it says Finely minced garlic in the ingredients, but powdered garlic in the instructions…
    I used real garlic and it was great! Thanks for a great recipe!!

  3. 5 stars
    Made this tonight, tweaked it a little, used some roasted chicken breast and added some red pepper. Will definitely make again. Thanks

  4. 5 stars
    Looking for something a bit different and came across your recipe. Made this for supper and my husband was very happy with this dish. Was very tasty and so quick to make. Delicious! I did add some slivered carrots as well. Thank you for sharing. This is a new comfort food dish for my house.

  5. 5 stars
    This was delicious! We used leftover spiral ham and we were out of onions but had shallots so we used those instead. My 7 year old has been super picky lately but he even loved it. The only thing I would change next time is to make a larger batch!