Best 12 Rice And Ham Casserole Recipes

SPINACH, HAM, AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.
• Add ham mixture to spinach mixture and stir to combine. Transfer to four 10-ounce ramekins or an 8-ounce square baking dish; top with 1/4 cup cheese. Bake until warmed through and golden brown on top, 20 to 30 minutes.

HAM AND RICE CASSEROLE

Steps:

• Combine all ingredients except butter and corn flakes.
• Spoon into a greased casserole dish (8x8 or 10x7).
• Combine butter and corn flakes and put over top of dish.
• Bake uncovered at 375 for 40 minutes.

RICE AND HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a large baking dish.
• Combine ham, Cheddar cheese, carrot, green bell pepper, instant rice, diced onion, milk, and cream of celery soup in a bowl until well mixed.
• Transfer ham mixture to the prepared baking dish; cover dish with aluminum foil.
• Bake in the preheated oven for 90 minutes. Remove foil and continue baking until casserole is hot and bubbly, about 30 minutes more.

HAM AND WILD RICE CASSEROLE

Steps:

• Bring chicken broth to a boil in a saucepan. Add wild rice; cover and reduce heat to medium-low. Simmer for 35 minutes.
• Stir long grain rice into wild rice. Continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
• While the rice is cooking, heat olive oil in a large skillet over medium heat. Cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
• Mix white wine, soy sauce, dry mustard, and curry powder into the vegetables. Bring to a boil and reduce heat to low. Simmer until liquid is reduced, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ham, cream of mushroom soup, and cooked rice with the vegetables. Transfer the mixture to a large baking dish.
• Bake in the preheated oven until sauce is bubbly, about 30 minutes.

BROCCOLI, HAM, AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium heat. Add onion; cook until fragrant and almost translucent, about 4 minutes. Sprinkle flour over onion, then cook and stir for 3 minutes. Add milk gradually, whisking constantly to keep mixture from becoming lumpy. Cook and stir until the mixture is thick and smooth, about 15 minutes.
• Add Colby-Jack cheese and cook and stir until cheese is melted and sauce begins to bubble, 4 to 5 minutes. Remove from heat.
• Combine broccoli, ham, and rice in a large bowl. Add cheese mixture and stir to combine. Pour into the prepared baking dish. Top with crushed crackers, sliced almonds, and crumbled bacon.
• Bake, uncovered, in the preheated oven until filling is bubbly, about 30 minutes. Serve warm.

WILD RICE AND HAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish.
• Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese.
• Combine soup, mayonnaise and mustard, spread over casserole.
• Sprinkle with Parmesan cheese.
• Bake 45 minutes.

HAM STEAK AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a heavy oven-proof skillet over medium-high heat. Add ham and cook until browned all over, about 3 minutes per side. Remove from heat and cut ham into 4 serving pieces.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
• Squeeze the pouch of wild rice mix to separate the rice. Combine rice and 2 tablespoons water in the skillet over medium heat. Cook and stir until rice is thoroughly heated, about 2 minutes. Spread rice evenly over the skillet. Cover with the cauliflower and broccoli. Layer the ham steak, Cheddar cheese, and mushrooms on top.
• Blend celery soup, sour cream, mustard, and curry powder together in a bowl. Pour over the cheese and mushroom layers. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until ham steaks are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

CUBAN HAM, RICE AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350*F.
• Saute onions, green pepper, ham, bay leaf and 1/8 teaspoonful salt in oil. In large casserole, place drained beans, rice and onion/ham mixture. Toss lightly together. Cover and bake for 30 minutes or until thoroughly heated.

BAKED HAM AND CHEESE RICE CASSEROLE

Steps:

• Preheat oven to 400.
• Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
• Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
• Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
• While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
• Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
• It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
• Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
• Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
• Mix well and season to taste with salt and pepper.
• Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
• Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
• Add the remaining rice mixture and smooth the surface with a spoon.
• Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
• Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
• Remove from the oven and allow to settle for about 5 minutes before serving.

HAM AND BROCCOLI-RICE CASSEROLE

Steps:

• 1. Cook rice according to package directions and boil or steam broccoli just until softened.
• 2. Saute onion in 2 Tbsp. of butter.
• 3. Mix together, rice, chicken, onions, broccoli, soups, remaining butter and 2 cups of the cheddar cheese.
• 4. Sprinkle remaining cheddar cheese on top of casserole.
• 5. Bake in a 350 degree oven for 25 minutes.

WILD RICE AND HAM CASSEROLE

Steps:

• Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. , Cover and bake at 350° for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.

HAM AND WILD RICE CASSEROLE

Steps:

• 1. Ingredients 1 (6 ounce) package quick-cooking long grain and wild rice mix 1 (10 ounce) package frozen cut broccoli, thawed and drained 2 cups cubed fully cooked ham 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 1 cup mayonnaise 2 teaspoons prepared mustard 1 cup shredded Cheddar cheese Directions Prepare the rice according to package directions. Spoon into an ungreased 2-1/2-qt. baking dish. Top with broccoli and ham. Combine the soup, mayonnaise and mustard. Spread over rice mixture and mix gently. Cover and bake at 350 degrees F for 45 minutes or until bubbly. Sprinkle with cheese. Let stand for 5 minutes before serving.