There’s something deeply satisfying about turning leftovers into a meal that feels brand new. This cheesy leftover ham and rice casserole has that magic – it starts simple, then comes out of the oven bubbling, cozy, and honestly hard to resist.
The best part is how forgiving it is. A handful more broccoli, a little extra cheese, or even swapping the ham entirely – it still works. That kind of flexibility makes it a recipe I keep coming back to without even thinking twice.
And yes, it leans heavily into comfort food territory. Warm rice, savory ham, and a creamy cheesy base all baked together – it hits the spot, especially on evenings when you want something filling but not complicated.
Ingredients Needed for the Recipe
- Cheese soup – this forms the creamy, rich base that coats everything with flavor.
- Water – helps cook the rice and thin out the soup just enough.
- Italian seasoning – adds a subtle herby depth to balance the richness.
- Garlic powder – brings a warm, savory note without overpowering.
- Salt – enhances all the flavors in the dish.
- Black pepper – adds a gentle kick and rounds everything out.
- Jasmine rice (uncooked) – the heart of the casserole, soaking up all that flavor as it cooks.
- Broccoli florets – adds texture and a fresh, slightly crisp contrast.
- Chopped ham – the main protein, bringing a smoky, salty bite.
- Shredded colby jack cheese – melts on top for that gooey, golden finish.
A Few Ingredient Notes That Make a Difference
Using uncooked rice might feel unusual if you’re used to pre-cooking it, but here it absorbs all the liquid and flavor right in the dish. That’s where a lot of the magic happens, so it’s worth sticking with.
As for the broccoli, I’ve tried both fresh and frozen. Fresh keeps a bit more bite, while frozen blends in softer. Neither is wrong, just depends on what texture you like better that day.
How to make Cheesy Leftover Ham and Rice Casserole?
Step 1 – Prepare the Oven and Dish
Start by preheating your oven to 350°F. While that warms up, grab a 9 x 13 casserole dish and set it aside so everything is ready once the mixture comes together.
There’s no need to grease the dish heavily since the mixture has enough moisture, but a light coating doesn’t hurt if you want easier cleanup later.
Step 2 – Mix the Base
In a large bowl, whisk together the cheese soup, water, Italian seasoning, garlic powder, salt, and black pepper. It should look smooth and slightly loose.
This step sets the flavor tone, so give it a quick taste if you like. Sometimes I add a pinch more seasoning depending on how salty the ham is.
Step 3 – Add the Main Ingredients
Stir in the uncooked rice, broccoli florets, and chopped ham. Make sure everything gets coated evenly so the rice cooks properly later on.
It might seem like a lot of mix-ins at first, but once it bakes, everything settles into a nice, cohesive texture.
Step 4 – Assemble and Bake
Pour the mixture into your prepared casserole dish and spread it out evenly. Cover it tightly with foil to trap the steam while it cooks.
Bake for about 55 to 60 minutes. When you pull it out, don’t worry if it looks a bit watery on top – that’s completely normal at this stage.
Step 5 – Stir and Finish with Cheese
Give the casserole a good stir to mix in any remaining liquid and fluff the rice. You’ll see it come together quickly once stirred.
Sprinkle the shredded cheese over the top and return it to the oven for another 5 to 7 minutes, just until the cheese melts and gets bubbly.
Step 6 – Let it Rest and Serve
Let the casserole sit for a few minutes after baking. This helps everything settle and makes serving easier.
Scoop it out while it’s still warm and enjoy that creamy, cheesy texture in every bite.
Easy Variations You Can Try
This casserole is one of those recipes that practically invites you to play around with it. If you don’t have ham, shredded chicken or leftover turkey works just as well.
Vegetable-wise, you’ve got options. Peas, carrots, cauliflower, even a bit of corn can step in for broccoli or join it. It’s a great way to clear out small amounts of veggies sitting in the fridge.
If you like a stronger cheese flavor, swapping in sharp cheddar or adding a little extra on top can really push it in that direction. It becomes a bit richer, but in a good way.
Tips
- Don’t skip covering the dish tightly – the trapped steam is what cooks the rice properly.
- If the top looks watery after baking, just stir it. The rice will still be fully cooked.
- Cut broccoli into smaller florets so they cook evenly with the rice.
- Taste your ham first – if it’s very salty, reduce the added salt slightly.
- Let the casserole rest before serving so it thickens up nicely.
- Use freshly shredded cheese for better melting compared to pre-shredded.
Storage and Reheating
Leftovers store really well, which makes this dish even more practical. Once cooled, transfer it to an airtight container and keep it in the fridge for a few days.
When reheating, add a splash of water or milk before warming it up. This helps bring back that creamy texture instead of drying it out.
You can reheat it in the oven or microwave, depending on how much you have left. Either way, it stays comforting and satisfying even the next day.
Cheesy Leftover Ham and Rice Casserole Recipe
Description
This Cheesy Leftover Ham and Rice Casserole is the ultimate comfort food solution for using up holiday leftovers. With tender rice, savory ham, fresh broccoli, and a creamy cheddar soup base, all baked under a blanket of melted cheese, this one-dish wonder comes together with minimal prep and maximum flavor. Perfect for busy weeknights or post-holiday meals, it's easily adaptable with turkey, chicken, or your favorite veggies. Just mix, bake, and enjoy a warm, cheesy hug on a plate!
Ingredients
Optional Add-Ins
Instructions
-
Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. -
Mix the Base
In a large bowl, whisk together the cheddar cheese soup, water, Italian seasoning, garlic powder, salt, and black pepper until smooth and well combined. -
Combine Ingredients
Stir in the uncooked rice, broccoli florets, and chopped ham until evenly distributed throughout the soup mixture. -
Bake Covered
Pour the mixture into your prepared baking dish. Cover tightly with aluminum foil and bake for 55–60 minutes, or until the rice is tender and has absorbed most of the liquid.The casserole may appear watery on top—this is normal! Stir well to fluff the rice and incorporate any remaining liquid. -
Add Cheese & Finish
Remove the foil, sprinkle the shredded Colby Jack cheese evenly over the top, and return to the oven (uncovered) for an additional 5–7 minutes, or until the cheese is melted, bubbly, and lightly golden. -
Rest & Serve
Let the casserole rest for 5 minutes before serving. This allows the flavors to settle and makes portioning easier. Garnish with extra pepper or fresh herbs if desired.
Nutrition Facts
Servings 8
Serving Size 1 casserole portion
- Amount Per Serving
- Calories 291kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 35mg12%
- Sodium 780mg33%
- Potassium 320mg10%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 18g36%
- Vitamin A 450 IU
- Vitamin C 35 mg
- Calcium 220 mg
- Iron 2 mg
- Vitamin D 10 IU
- Vitamin E 0.8 IU
- Vitamin K 45 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 3.8 mg
- Vitamin B6 0.4 mg
- Folate 38 mcg
- Vitamin B12 0.9 mcg
- Biotin 4 mcg
- Pantothenic Acid 0.9 mg
- Phosphorus 210 mg
- Iodine 25 mcg
- Magnesium 42 mg
- Zinc 1.8 mg
- Selenium 18 mcg
- Copper 0.15 mg
- Manganese 0.5 mg
- Chromium 3 mcg
- Molybdenum 7 mcg
- Chloride 980 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
• Protein Swap: Replace ham with an equal amount of leftover turkey, rotisserie chicken, or even cooked sausage. • Veggie Variations: Add peas, carrots, corn, or cauliflower for extra color and nutrition. • Rice Tip: Long-grain white rice works best; avoid instant rice as it may become mushy. • Make Ahead: Assemble the casserole (without baking), cover, and refrigerate up to 24 hours. Add 10–15 minutes to bake time if cooking from cold. • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Use 3 cups of frozen broccoli florets (no need to thaw). Add them directly to the mixture—they'll cook perfectly during baking.
Why does the casserole look watery after baking?
This is completely normal! The rice absorbs liquid as it cools. Simply stir the casserole well after the initial bake to fluff the rice and incorporate any remaining sauce before adding the cheese topping.
Can I make this gluten-free?
Yes—use a gluten-free cheddar cheese soup and verify that all other ingredients (like seasonings) are certified gluten-free. The rice and ham are naturally gluten-free.
How do I reheat leftovers?
Reheat individual servings in the microwave for 1–2 minutes, or warm the whole casserole in a 350°F oven for 15–20 minutes. Add a splash of broth or milk if it seems dry.
Can I substitute the cheese soup?
While cheddar soup gives the best flavor, you can use cream of chicken, mushroom, or celery soup in a pinch. For a from-scratch option, make a simple cheese sauce with butter, flour, milk, and shredded cheddar.