This ham and broccoli casserole is the kind of cozy dish that always hits the spot. It’s creamy, cheesy, packed with flavor, and makes great use of leftover ham.
Just toss everything together, bake it up golden, and dinner is served. It’s super easy, super filling, and seriously comforting. Let’s get into it.
Why I Love This Recipe
This one brings back memories of my mom using up leftover ham after holidays. It was the kind of dish that brought everyone to the table fast. It’s hearty, satisfying, and just feels like home.
- Great way to use up leftover ham
- Packed with veggies but still creamy and cheesy
- Comes together fast with simple ingredients
- Tastes even better the next day
Servings: 6
Cook Time: 35 minutes
Prep Time: 15 minutes
Total Time: 50 minutes
What You’ll Need
- 2 cups cooked ham, diced
- 2 cups broccoli florets (fresh or frozen, thawed)
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- ½ cup breadcrumbs
- 1 tbsp melted butter
Pro Tips
- Steam or microwave your broccoli just a bit if using fresh—helps it cook perfectly in the oven
- Use leftover rice from the fridge—it actually works better than freshly made
- Don’t skip the buttered breadcrumbs—they make the top crispy and golden
- Add a little extra cheese on top if you love that gooey, cheesy finish
- Taste your mixture before baking—adjust salt and pepper to your liking
Tools You’ll Need
- Large mixing bowl
- 9×13 casserole dish or deep round ceramic dish
- Spoon or spatula
- Measuring cups and spoons
- Small bowl for breadcrumbs
- Oven
Substitutions and Variations
- Use cream of chicken or cheddar soup instead of mushroom
- Try brown rice or quinoa instead of white rice
- Add sautéed mushrooms, red bell peppers, or onions for extra veggies
- Swap cheddar for mozzarella or a blend of cheeses
- Go crustless and skip the breadcrumbs for a lighter version
Make Ahead Tips
- You can prep everything the day before, cover it, and keep it in the fridge
- Add breadcrumbs right before baking so they stay crisp
- Leftovers reheat well, so it’s great for meal prep
Cooking Instructions
Step 1: Preheat oven and prep the casserole dish
Preheat your oven to 375°F. Grease a 9×13 baking dish (or use a round ceramic casserole dish) with cooking spray or a light coating of butter.
Step 2: Mix the base
In a large mixing bowl, combine:
- 2 cups diced cooked ham
- 2 cups broccoli florets (thawed if frozen)
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Stir everything together until well combined.
Step 3: Transfer to casserole dish
Spoon the mixture into the greased casserole dish and spread it evenly.
Step 4: Add breadcrumb topping
In a small bowl, mix ½ cup breadcrumbs with 1 tbsp melted butter. Sprinkle the breadcrumb mix evenly over the top of the casserole.
Step 5: Bake
Bake uncovered at 375°F for 30–35 minutes, until bubbly and golden on top.
Step 6: Let it rest, then serve
Let the casserole sit for 5–10 minutes to firm up a bit, then serve warm in bowls or on plates.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.
Macros Information (per serving – approx.)
- Calories: 390
- Protein: 22g
- Fat: 18g
- Carbs: 32g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The soup and sour cream bind everything together while keeping it creamy. Cheese adds structure as it melts and browns. Rice soaks up flavor without turning mushy. The buttered breadcrumbs create a crispy contrast on top, giving texture to every bite.
Common Mistakes
- Using raw broccoli—it won’t fully cook through. Blanch or microwave it first.
- Not seasoning enough—taste the mixture before baking
- Overbaking—if it bakes too long, the casserole can dry out
- Skipping the rest time—it helps the casserole hold together better when serving
What to Serve With
- A simple green salad with vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or green beans
- A light soup like tomato basil on the side
FAQ
Can I use frozen broccoli?
Yes, just thaw it first and pat dry if it’s wet.
Can I make this without rice?
You can swap in quinoa or cooked pasta, but rice holds up best.
Can I make this gluten-free?
Yes, just use a gluten-free cream soup and breadcrumbs.
What if I don’t have cream of mushroom?
Cream of chicken or cheddar soup works great too.
Final Thoughts
This ham and broccoli casserole is everything you want in a one-dish meal—easy, comforting, and full of flavor. Whether you’re using up leftovers or planning it ahead, it’s a recipe that always delivers. Let me know how it turns out for you—drop a comment with your tweaks or questions. I’d love to hear!