Leftover Ham Casserole

Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 624kcal

Author: Platings and Pairings

Make your leftovers feel new again with this Leftover Ham Casserole recipe! Ham, rice, and veggies are rejuvenated in a creamy, savory sauce, topped with parmesan and breadcrumbs, then baked until bubbly.

Print Recipe

Equipment

Ingredients

4 cups white rice cooked
5 Tablespoons butter divided
1 medium onion finely chopped
3 cloves garlic chopped
¼ cup flour
1/2 cup white wine or dry vermouth, or omit
2 cups whole milk
2 cups chicken stock or bone broth
3 cups broccoli florets
2 cups cooked ham diced
2 cups cheddar cheese grated
1/2 cup panko breadcrumbs
1/2 cup grated parmesan
2 Tablespoons fresh parsley chopped

Instructions

Preheat oven to 375 degrees.
Meanwhile, in a large saucepan, melt 4 tablespoons of the butter. Add the 1 medium onion and cook over moderate heat, until softened, about 3 minutes. Add the 3 cloves garlic, and cook until fragrant, about 30 seconds.
Stir in ¼ cup flour and cook 1-2 minutes; add 1/2 cup white wine (or dry vermouth) and stir. Add 2 cups chicken stock and 2 cups whole milk, and bring to a bubble. Cook the sauce over medium-high heat, stirring occasionally, until thickened, about 6-8 minutes.
Cook 3 cups broccoli florets by placing them in a microwave safe bowl and covering it. Microwave for 3-4 minutes until broccoli is bright green and tender. Or, bring a large pot of water to a boil, add broccoli and cook for 4 minutes until broccoli is bright green and tender.
To the sauce, add the 4 cups white rice, cooked broccoli, 2 cups cooked ham, and 2 cups cheddar cheese, and toss to coat. Season with salt and pepper, to taste. Transfer the mixture to a large baking dish.
In a small skillet, melt the remaining 1 tablespoon of butter. Add the 1/2 cup panko breadcrumbs and cook over moderate heat, stirring, until golden, about 1 minute. Remove from the heat and stir in the 2 Tablespoons fresh parsley and 1/2 cup grated parmesan. Sprinkle the panko mixture over the casserole and bake for 30 minutes, or until bubbly. Serve immediately.

Notes

To make ahead: Save time by making the sauce (without the ham, rice, or vegetables added) up to 1 day ahead of time. Keep it in an airtight container, then reheat it in a saucepan before assembling and baking the casserole as normal.

You can also assemble the casserole the day before baking. Keep covered in the fridge, then bake the next day.

To store: The baked casserole is best served immediately. Any leftovers can be stored in an airtight container in the fridge for 1 or 2 days, but just know that the vegetables and rice will become soggy the longer they sit.

To freeze: Assemble the casserole without the breadcrumb topping, then cover and freeze. It freezes well for up to 3 months. Let it thaw in the fridge before adding the breadcrumbs and baking.

Nutrition