One-Pot Ham & Broccoli Rice Casserole
One-pot dinners are some of our favourite meals, especially on busy weeknights. This One-Pot Ham & Broccoli Rice Casserole is creamy, cheesy, and packed with comforting flavours using simple ingredients you probably already have in your kitchen.
Quick-cooking rice, savoury Black Forest ham, tender broccoli, and a rich cheddar cheese sauce come together in one dish before being finished in the oven with a golden, bubbly topping. It’s the perfect way to use leftover ham, makes fantastic leftovers for lunch, and only leaves you with one pot to clean.
Whether you’re feeding the family or meal prepping for the week, this casserole is an easy comfort food recipe that’s sure to become a regular in your dinner rotation.
One Pot Ham & Broccoli Rice Casserole
This One Pot Ham & Broccoli Rice Casserole is the ultimate comfort food when you want a hearty homemade dinner without a sink full of dishes. Tender broccoli, smoky Black Forest ham, creamy cheddar sauce, and fluffy rice all come together in one Dutch oven before being baked until golden and bubbly.
Ingredients
Ingredients
- 1 cup Minute Rice quick-cooking rice
- 2 tbsp unsalted butter
- 1/2 medium white onion diced
- 250 g Black Forest ham cubed
- 1 medium broccoli crown cut into small florets
- 1/2 can 142 mL cream of chicken soup (or cream of mushroom soup)
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 cup 60 mL milk
- 1 1/2 cups shredded sharp cheddar cheese divided
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Freshly cracked black pepper to taste
For the Topping
- 1/2 cup panko breadcrumbs
- Extra shredded cheddar cheese
- Fresh chives chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the Minute Rice according to the package directions and set aside.
- Heat a 4 to 6-quart Dutch oven over medium-high heat. Melt the butter, then add the cubed ham. Cook for 3 to 4 minutes until lightly browned.
- Add the diced onion and cook for another 2 to 3 minutes until softened.
- Stir in the broccoli florets and cook for 3 to 4 minutes until bright green and just beginning to soften.
- Reduce the heat to medium-low. Stir in the cream soup, Dijon mustard, Worcestershire sauce, milk, garlic powder, smoked paprika, black pepper, and 1 cup of the shredded cheddar. Stir until the cheese has melted and the sauce is smooth.
- Fold in the prepared rice until everything is evenly coated.
- Sprinkle the remaining 1/2 cup cheddar over the top, followed by an extra handful of shredded cheddar if desired. Finish with an even layer of panko breadcrumbs.
- Bake uncovered for 20 to 25 minutes, or until hot and bubbling with a golden topping.
- Let rest for 5 minutes before serving, then garnish with freshly chopped chives.
