Perfect for leftover ham or a night of comfort food casserole, this Ham and Broccoli Casserole is easy to make and delicious. It is filled with rice, cheese, cream of mushroom soup, broccoli, and ham—all the comforts of home-cooked food.
Ham and Broccoli Casserole
Casserole Recipes are always family favorites. They are nostalgic comfort foods that everyone loves to eat. It’s always a bonus when you can incorporate holiday leftovers into your casserole. Some of you might have some leftover ham this holiday season. Well…here’s a little recipe for just such an occasion
This recipe is a great way to use leftover ham. Of course, if you need a recipe for a full ham then try my recipe for baked ham with a brown sugar glaze so you can use some of the leftovers for this recipe.
If you love casseroles as much as I do, then you might like my recipe for Ham and Noodle Casserole , my recipe for Cornbread and Ground Beef Mexican Casserole, and Chicken and Rice Casserole with Potato Chip Topping
What You’ll Love About this Casserole Recipe
- It’s an oldie but a goody – I love the old-fashioned recipes from the 80s.
- Easy – This ham and broccoli casserole is easy to make
- Use Leftovers – This is a great recipe for holiday leftovers
- Filling – This is a hardy meal that everyone will enjoy
- Sunday Casserole – When you are looking for the perfect Sunday Casserole, this ham and broccoli casserole recipe is perfect
Ingredients
- 1 (16 oz.) package of frozen broccoli
- 1 onion chopped
- 2 Tbsp. olive oil
- 1 (10 oz.) can of Cream of Mushroom soup
- 1 (10 oz.) can of Cream of Celery soup
- 1/4 tsp. of salt
- 2 cups of cooked white rice
- 1 cup of milk
- 1 cup of shredded cheddar cheese
- 2 to 3 cups of cubed cooked ham
Instructions:
- Preheat the oven to 350 degrees
- In a large skillet, over medium/high heat, saute the onion in olive oil until translucent, about 5 minutes.
- Transfer cooked onion to a large mixing bowl
- Empty the broccoli into the skillet, and cook that until thawed
- Transfer the broccoli to the bowl with the onion
- Add the soups, salt, rice, milk, cheese, and ham – stir everything together.
- Pour the mixture into a casserole dish.
- Bake for 20-30 minutes or until the cheese is melted and the casserole is heated through
- Freeze leftovers for a busy night
More Casserole Recipes You’ll Love
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Broccoli and Ham Casserole
Ingredients
- 1 16 oz. broccoli frozen
- 1 white onion chopped
- 2 Tbsp. olive oil
- 1 10 oz. Cream of Mushroom Soup
- 1 10 oz. Cream of Celery Soup
- ¼ tsp. salt
- 2 cups white rice cooked (1 cup raw)
- 1 cup milk 2% or whole
- 1 cup cheddar cheese shredded
- 2 cups ham cubed
Instructions
- Preheat the oven to 350 degrees
- In a large skillet, over medium/high heat saute the onion in olive oil until the onion becomes translucent – about 5 minutes
- Transfer cooked onion to a large mixing bowl
- Empty the broccoli into the skillet, and cook that until thawed
- Transfer the broccoli to the bowl with the onion
- Add the soups, salt, rice, milk, cheese, and ham – stir everything together
- Pour mixture into a casserole dish
- Bake for 20-30 minutes, or until the cheese is melted, and the casserole is heated through
Notes
Storing:
- Store in an airtight container and in the refrigerator for 3-5 days
- Freeze leftovers for a busy night
Nutrition
~Melissa – KidFriendlyThingsToDo.com
Adapted from Calvin Christian School Cookbook
