I love leftover recipes because I can make a great, hot meal without slaving over the stove for hours. This ham and rice casserole is perfect for a weeknight, especially is your kids are like mine and have sports practice or dance lessons for what seems like every night. It’s a great way to use any leftovers we have from the weekend if we grill or prepare a big family meal on Sunday.

It almost reminds me of going to Black Eyed Pea and getting their broccoli cheese casserole, but adding some meat to make it a full meal with protein. You’ll want to keep this recipe handy!

Ingredients

2 (10oz) cans Cheese Soup (found by the cream soups)

2 2/3 cups water

1 tsp Italian Seasoning

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1 1/2 cups uncooked rice

3 cups broccoli florets (I used fresh, but you could substitute with frozen)

2 cups chopped ham

1 cup shredded cheese blend

Instructions

Preheat oven to 350 degrees F.

In a large bowl whisk together the soup, water, Italian seasoning, garlic powder, salt and pepper. Stir in the rice, broccoli and ham.

Pour mixture into a 9″x13″ casserole dish. Cover tightly with foil. Bake for 55 to 60 minutes, or until the rice is tender. Stir the casserole and then top with the shredded cheese blend. Bake for an additional 5 to 7 minutes or until cheese is melted and bubbly.

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Quick tip: If you’re not a fan of broccoli, try sliced carrots, cauliflower, peas and/or corn.

Recipe and image courtesy of I Wash, You Dry.