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Easy Cheesy Ham Broccoli Rice Casserole.
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5 from 3 votes

Easy Cheesy Ham Broccoli Rice Casserole

Easy Cheesy Ham Broccoli Rice Casserole is a one-pot wonder that's quick to put together and can be made ahead of time. Your whole family will love the combination of tender chunks of ham, frozen broccoli florets, and fluffy rice baked in a dreamy creamy cheese sauce. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 servings
Calories: 508kcal


  • 12 ounce package (about 3 cups) frozen broccoli florets (See Tip 1)
  • 2 teaspoons Kosher salt, for cooking the broccoli
  • 12 ounces (2 cups) chopped ham (See Tip 2)
  • 3 Tablespoons unsalted butter, divided
  • 10.5 ounce can cream of mushroom soup, undiluted (See Tip 3)
  • ½ cup (4 ounces) sour cream (See Tip 3)
  • 2 cups cooked long-grain rice (See Tip 4)
  • 2 cups (8 ounces) shredded extra sharp Cheddar cheese, divided
  • ½ cup (1 small sleeve or 14 crackers) Ritz cracker crumbs (See Tip 5)


  • Preheat oven to 375°F. Spray a 2 ½ quart casserole dish with nonstick spray. Set aside.
  • Bring a large saucepan of water with 2 teaspoons of salt to a boil. Add frozen broccoli florets and cook for 4 to 5 minutes. Drain well.
  • Wipe out the pan used for the broccoli. Melt 1 tablespoon of butter over medium heat. Add the ham and cook for 5 minutes. (See Tip 6)
  • Stir in the cream of mushroom soup and sour cream. Then stir in 1 cup of the shredded cheese. Finally stir in the drained broccoli and cooked rice.
  • Transfer the ham broccoli and rice mixture to the prepared casserole dish. Sprinkle on the remaining cup of shredded Cheddar cheese. Top with Ritz cracker crumbs and dot with remaining 2 tablespoons of butter.
  • May be prepared in advance up to this point; cover and refrigerate.
  • Bake the casserole in the preheated 375°F oven for 30 minutes or until bubbly and golden brown. (See Tip 7)
  • Yield: 6 servings.



  1. May use fresh broccoli florets in place of the frozen broccoli florets.
  2. I used leftover holiday ham in this recipe. You could also use deli ham.
  3. I used fat-free cream of mushroom soup and low-fat sour cream in this recipe. However, you could also use regular cream of mushroom soup and full-fat sour cream.
  4. This recipe is perfect if you happen to have leftover rice. However, if you prepare the rice for this recipe, use ⅔ cup of rice, rinsed well, and 1 ⅓ cups of water.
  5. May substitute plain bread crumbs or Panko bread crumbs for the Ritz cracker crumbs.
  6. The ham in this recipe is already cooked. The reason for cooking it in melted butter is that ham often has a lot of water added. Cooking the ham helps to evaporate the excess water. You can, however, omit this step. If you do omit this step, there's no need to heat the remaining ingredients.
  7. If the casserole has been refrigerated before baking it, add 5 to 10 minutes to the time in the oven.


Calories: 508kcal | Carbohydrates: 28g | Protein: 26g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 1208mg | Potassium: 749mg | Fiber: 2g | Sugar: 2g | Vitamin A: 968IU | Vitamin C: 51mg | Calcium: 379mg | Iron: 1mg