Ham Casserole with Broccoli and Rice

Ingredients

• 2 Tablespoons unsalted butter
• ½ cup yellow onion, finely diced
• 1 Tablespoon olive oil
• 2 ½ cups chicken broth, low sodium
• 1 ¼ cup white long grain rice, uncooked
• 2 cups cooked ham, diced (10 oz.)
• 2 cups broccoli florets
• 10.75 oz. cream of chicken soup
• ½ cup sour cream
• ¾ cup milk
• 2 cups shredded cheddar cheese, separated
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste

Topping

• 1 cup Panko
• 2 Tablespoons butter, melted

Instructions

1. Preheat the oven to 350 ° F.
2. Melt the 2 Tablespoons butter in a large saucepan over medium heat. Add the diced onions and cook for 5 minutes, until softened.
3. Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 7 minutes.
4. Add the broccoli, replace the cover, cook for 8 more minutes. Refrain from stirring.
5. Turn off heat, leave the cover on. Let the rice stand for 10 minutes. Any rice on the bottom of the pot will release during this time.
6. Add the diced ham, condensed soup, sour cream, milk, and ONE cup of the cheddar cheese. Stir until well-combined.
7. Spread into a lightly greased 9 x 13 casserole dish. Top with remaining cup of cheddar cheese.
8. Cover and bake for 15 minutes.
9. Combine the Panko crumbs and butter. Spread over the top of the casserole and bake, uncovered, for 10 additional minutes.
10. Let the casserole sit for 5 minutes prior to serving.

Note:

This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. If preferred, cook the rice separately and skip the broth ingredient. You'll need 2 cups of cooked rice to combine with the other casserole ingredients. I use white long grain rice and the cooking times below work perfectly.