Ham and Broccoli Rice Casserole (without soup)
This Ham and Broccoli Rice Casserole without canned soup is an easy scratch-made recipe that is comforting, healthy, and completely satisfying. A great recipe to use up leftover ham from the holidays.
This recipe features fresh broccoli, ham, white rice, a simple homemade cream sauce, rich cheddar cheese, and a buttery crumb topping.
You'll find so many rice casserole recipes here on my site. My most popular are my One-Skillet Chicken and Rice, Creamy Chicken Broccoli Rice Casserole, and my Stuffed Pepper Casserole.
Ham and Broccoli Rice Casserole
A fun change using ham to offer savory, smoky flavors. It's also the perfect dish to use up leftover ham, especially after the holidays when you don't want to throw out perfectly good food.
This recipe has quite a few steps and ingredients, but I promise it is all very easy and worth the delicious results. The ingredients here are wholesome with modest additions of cheese and butter--which can both be part of a well balanced diet, by the way. 😉
Unlike other creamy rice casseroles that use condensed soup for the base, I make a healthy swap using savory cream sauce made with Greek yogurt, milk, and chicken bouillon.
I love that this casserole is a complete meal with protein, veggies, and grains. The crunchy panko topping is an added bonus that makes this dish over the top.
Key Ingredients
- Ham- I use leftover ham from a hickory smoked ham. You can also purchase pre-cut ham cubes for quick prep.
- Broccoli- You'll want to use fresh broccoli here for the best taste and texture.
- Rice- You'll want to use a long-grain white rice. I like basmati.
- Chicken broth- Make sure to use a quality low-sodium chicken broth.
- Dijon mustard- Dijon adds depth of flavor.
- Butter and oil- Butter will offer some richness while the olive oil will help prevent the rice from sticking to the pan.
- Sour cream- Adds creaminess.
- Savory cream sauce- Plain Greek yogurt, milk, and chicken bouillon.
- Cheese- Here we use cheddar cheese.
- Panko toppings- Panko bread crumbs and butter.
- Salt and pepper
Substitutions and Additions
- Ham- Swap out ham for cooked chicken or use smoked sausage.
- Fresh herbs- Use fresh herbs like parsley or thyme for a fresh flavor.
- Panko crumbs- Classic bread crumbs or crushed Ritz crackers can be used in place of panko bread crumbs.
- Savory cream sauce- If you prefer to use a can of cream of chicken soup, use that in place of the savory cream sauce.
Step By Step Directions
See full instructions in recipe card below
- Step One. Melt butter in a large skillet and sauté onions. Stir in Dijon mustard, chicken broth, oil, and rice.
- Step Two. Bring to a boil, then cover and reduce the heat to simmer for 7-minutes.
- Step Three. Add broccoli to the cooked rice but don't stir. Cover and cook another 7-minutes, then pull off the heat to steam for 10-minutes
- Step Four. Add the rest of the ingredients minus the panko topping and 1 cup of cheese. Stir to combine.
- Step Five. Spread mixture in a baking dish and top with more cheese. Cover and bake for 10-minutes in the oven at 350℉.
- Step Six. Combine panko crumbs and butter then sprinkle evenly over the casserole. Bake uncovered another 5-minutes to brown the top or put under the broiler.
Tips
- 💡Leave the broccoli in larger pieces. Make sure your broccoli florets are not cut too small otherwise they will over cook and turn into mush. Leaving them a little larger will help result in the perfect doneness.
- 💡Shred your own cheese. Pre-shredded cheese doesn't melt down as smooth and creamy as shredding your own. Plus, it's more cost effective to buy a block of cheese which will serve many recipes.
Common Questions
Yes. However, brown rice takes much longer to cook and you would need to adjust the timing for the broccoli to cook so it's not overcooked. Long-grain white rice is best for this recipe.
As mentioned above in the substitutions, you can swap out the ham for cooked chicken or use smoked sausage.
It is not recommend to freeze this recipe as it won't be as creamy when unthawed, and the texture of the rice won't be the same.
Storing and Reheating
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- To reheat, warm in the microwave or place a portion in the oven at 300℉ until heated through.
More Casseroles To Love
- Chicken Enchilada Casserole
- Dump-and-Bake Pork Chops and Rice
- Creamy and Cheesy Broccoli Casserole
- Chicken Noodle Casserole
- Creamy Chicken and Broccoli Rice Casserole
Ham and Broccoli Rice Casserole
Equipment
- 1 large skillet with deep sides
- 1 9×13-inch baking dish
- 2 small bowls
Ingredients
Panko Topping
- 1 cup panko bread crumbs
- 2 tablespoon melted butter
Savory Cream Sauce
- â…” cup plain, full fat Greek yogurt
- ¼ cup milk
- 1 teaspoon chicken bouillon I use better than bouillon chicken base, low sodium
Other Ingredients
- 2 tablespoon butter
- ¾ cup onion, diced
- 1 ½ teaspoon Dijon mustard or use dried mustard
- 1 tablespoon olive oil
- 2 ½ cups chicken broth, low sodium
- 1 ¼ cups long-grain white rice, uncooked I use basmati
- 2 ½ cups fresh medium size broccoli florets
- 2 cups cooked ham cubes
- ½ cup sour cream
- ¾ cup milk
- 2 ¼ cups shredded cheddar cheese, divided
- ½ teaspoon kosher salt, or to taste
- 1 teaspoon ground black pepper, or to taste
Instructions
Preheat the oven to 350℉ and grease a casserole dish with cooking spray.
- Combine the panko bread crumbs with melted butter in a small bowl and set aside.
- Next combine the savory cream sauce ingredients in another small bowl until smooth and set aside.
- Heat a large skillet over medium heat and melt butter. Add onions and sauté until just softened, about 2-3 minutes.
- Next add Dijon mustard, oil, chicken broth, and rice. Stir to combine and bring to a boil. Place the lid on and turn the heat down to low. Cook for 8-minutes.
- Once the 8-minutes is up, remove the lid and add in the broccoli. Don't stir. Place the lid back on and cook 7 more minutes. Remove the pan from the heat and allow to steam with the lid on for 10-minutes.
- After the 10 minutes stir in ham, sour cream, milk, 1 ¼ cups cheese, savory cream sauce, salt and pepper to taste. Make sure everything is well combined.
- Transfer mixture to your prepared casserole dish and top with remaining cheese. Cover tightly with foil and bake in preheated oven for 15-minutes. Remove the foil and cover the top with panko crumb mixture. Place back in the oven to brown up, about 5 more minutes. You can also brown under the broiler just keep an eye on it. Serve right away.
Notes
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
