Veggie, Ham & Cheese Rice Bake

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Back to the daily grind! Man, what a fun weekend I had! Gordon and I took our little 2 1/2 year old daughter camping this weekend! Without giving too much away, let me just say that it was certainly a memorable trip. Stay tuned for tomorrow’s post all about the fun times we had!

So, this recipe I’m posting today it a mish-mash of things I found in the cupboards and in the fridge all sauteed and baked into one delicious casserole.

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When I placed this on the table for dinner last week, the first words out of my mouth were “I don’t know if this is going to be good!” but after we all took our first bites, it wasn’t long before the entire casserole was gone. Completely. Meaning no leftovers! I love it when miscellaneous ingredients all come together to make a great meal.

Now if you don’t have 1 large carrot or happen to have an ear of corn on hand, then don’t sweat it. Use what you have! Any veggies would be tasty.

Also, I would like to point out that cooking rice in the oven is genius. You absolutely cannot CANNOT screw it up. Lots of people don’t know how to cook rice which baffles my mind. To them I say bake it in the oven in a casserole, and it will turn out beautifully.

And then while it’s baking, you can do the dishes, make a salad, set the table and check your email. And then feel like wonder woman. Don’t you love days where you feel like that?

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So there you have it, my friends. An easy and delicious dinner everyone will love. Happy Monday!

Veggie, Ham & Cheese Rice Bake
yield: 4 servings
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Ingredients:
2 tablespoons butter
1/2 medium onion, diced
1 large carrot, peeled & diced
1 ear yellow sweet corn
2 cups steamed broccoli florets
4 oz. deli ham, diced
1 can condensed cream of chicken soup
salt & pepper, to taste
2 pinches ground thyme
1 cup long grain white rice
2 cups water
1 1/2 cups grated medium cheddar cheese

Directions:

Preheat oven to 350 degrees. Lightly grease baking dish and set aside. {Use a 9×9 square dish or one that is slightly larger.}

Place large skillet over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. Stir in broccoli and cream of chicken soup. Once soup starts to melt into the veggies, add in seasonings, rice and water. Stir to incorporate and remove any lumps. Melt cheese into mixture and pour entire contents of skillet into prepared baking dish. Bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.

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32 Responses to “Veggie, Ham & Cheese Rice Bake”

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    1
    DessertForTwo — August 15, 2011 at 1:58 pm

    This is my kind of comfort food! I love a good casserole :)

    Reply

    • Lauren — August 15th, 2011 @ 8:25 pm

      I agree. Casseroles are where it’s at, but only when they are good!

      Reply

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    Bev Weidner — August 15, 2011 at 2:02 pm

    I. AM. SO. ON. THIS.

    I love it too when rando ingredients come together and knock your socks off! WIN-WIN.

    Reply

    • Lauren — August 15th, 2011 @ 8:24 pm

      Totally win-win. And you save a bunch of money too!

      Reply

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    Lindsay @ Pinch of Yum — August 15, 2011 at 2:52 pm

    Looks like the perfect weeknight dinner especially once school starts up again! Love it.

    Reply

    • Lauren — August 15th, 2011 @ 8:24 pm

      I don’t have kids in school, but that is totally what I had in mind when making this!

      Reply

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    Rachel @ The Avid Appetite — August 15, 2011 at 4:26 pm

    I have such great memories of camping with my family when I was a kid. I had a tie dye purple sleeping bag and I thought I was the coolest :) This looks so yummy!

    Reply

    • Lauren — August 15th, 2011 @ 8:23 pm

      I’d totally buy a purple tie-dyed sleeping bag too! That’s awesome.

      Reply

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    Barbara | Creative Culinary — August 15, 2011 at 10:11 pm

    I’m here because you came to visit me…thank you very much…and I love your dish too. I’ll often have to come up with something because I need to use an ingredient…and it is fun when a totally unplanned dish turns out fabulous…so congrats to you too!

    Reply

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    Katrina — August 16, 2011 at 8:11 am

    I love a good rice bake. This sounds so yummy!

    Reply

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    marla — August 16, 2011 at 1:30 pm

    Love the look of this rice bake Lauren, especially with the smoky bacon :)

    Reply

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    Thomas Andrew — August 16, 2011 at 2:19 pm

    I love the color that the veggies give to this dish! I can’t wait to make it.

    Reply

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    Amy D. — August 16, 2011 at 4:54 pm

    LoLo – you ARE wonderwoman!!!

    Reply

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    Heather — August 17, 2011 at 6:09 am

    looks incrediably yummy, added it to my menu for next week!

    Reply

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    Lacey Wilcox — August 17, 2011 at 7:33 pm

    Oh my, I just found out I’m pregnant with our second, and the first tri-mester I always crave things just like this. I’m blaming you for the extra pounds I’ll gain tonight…;) Looks delicious!

    Reply

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    Hala Flores — August 27, 2011 at 10:47 pm

    I discovered your site yesterday through the sumptuous spoonfuls facebook page. I already made the garlic cheese bread which was a huge hit and the peach cobbler which was divine. I made the casserole today and oh my it was wonderful comfort food. I didn’t have a can of cream of chicken soup, but I had some chicken broth so I made my own. It was super delicious and perfect food to eat during Hurricane Irene. keep uploading those wonderful recipes.

    Reply

    • Lauren — August 30th, 2011 @ 3:38 am

      Glad you get to join in the party!

      Reply

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    Linda M. — October 19, 2011 at 6:32 pm

    I just found this through the Tasty Kitchen site. It looks great and using ham instead of the usual chicken peaked my interest. I always have questions about rice! I know on stovetop, wild rice or brown rice takes longer. Would I have to adjust what you did if I use brown rice? Just curious. Thanks!

    Reply

    • Lauren — October 19th, 2011 @ 8:54 pm

      I assume it would work just as well, just lengthen the cooking time! I’ve never done brown rice in the oven! Let me know how it goes!

      Reply

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    Wendy — January 30, 2012 at 4:13 pm

    I just made this yesterday and had to come back here and tell you how it went! I used a roasted chicken from the grocery store, added a little finely chopped bell pepper, did not add any salt or pepper or thyme, and used brown rice instead of white (I just like the flavor better), cooked it about 50 minutes. I added “no sodium added” chicken broth instead of water, probably about three cups, every thing else the same as your recipe, and OMG! It was delicious! Even Mr. Pickey loved it and kept going back for more! Color me shocked! This will be going into the regular rotation. Thank you very much!

    Reply

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    Sarah — March 14, 2012 at 7:30 pm

    I came across this on Pinterest and really liked the looks/sonud of it! I added about twice as much ham as it calls for because my husband is a big time meat-a-tarian. Ha, ha! It’s in the oven and I’m excited to try it. I hope it is a big hit with the kids because I’m always looking to add some things into the rotation. I used celery in place of onion and frozen corn. I’m excited about the big mix of veggies.

    Reply

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    Emily Dalen — May 5, 2012 at 1:15 am

    Do you think this would work with long grain brown rice? It usually takes about 40 minutes to cook on it’s own.

    Reply

    • Kristen — October 21st, 2013 @ 12:17 pm

      Hi! I made this with long grain brown rice and it was delicious! I used gluten free creamed soup that was not condensed so I reduced the water to 1 1/4 cups but cooked for the same amount of time! Hope this helps!

      Reply

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    Julie P. — January 2, 2013 at 6:21 pm

    I tried this tonight with a few variations. I started with the onion and carrot, but added a can each of chopped mushrooms, lima beans, and black beans. Used some leftover smoked ham and increased the rice to 1 1/2 cups (I also increased the water). It cooked a little longer, but was totally delicious! This one will be a definite ‘go to’ on week nights. I even calculated the WW Plus points at 10 per serving (2-cup serving). I should have doubled the soup with that much rice, but the whole family loved it. Thanks, from our happy bellies.

    Reply

    • Brandi P — January 3rd, 2014 @ 11:03 am

      Can you tell me how many calories is in a 2 cup serving. I can’t seem to find.

      Reply

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    amazon.com — May 6, 2013 at 10:22 am

    Hello there! This article couldn’t be written any better! Reading through this post reminds me of my previous roommate! He always kept preaching about this. I am going to send this article to him. Pretty sure he will have a good read. Thanks for sharing!

    Reply

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    Kristen — October 21, 2013 at 12:15 pm

    This was amazing! Made last week and making again tonight! I used long grain brown rice and it was fabulous! Cooking time was the same but I used gluten free creamed soup and it’s not condensed so I reduced the amount of water to 1 1/4 cups. Yum! Thanks for the recipe!

    Reply

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    Kristin S — January 4, 2014 at 5:56 pm

    I have had this on my “To make” list for a while and I made it tonight. It was a big hit, and there are no leftovers. My family devoured it! Hubby said it was a “keeper”. Thanks for sharing!

    Reply

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    Diana — April 23, 2014 at 7:07 am

    What a great recipe to use up my left over ham from Easter. Recipe looks yummy and I cannot wait to try it. Thanks

    Reply

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    Orea — September 29, 2014 at 10:37 am

    This sounds like the kind of thing I love to make – and eat! Do you bake this covered, or uncovered? I’m a little concerned that the rice on top would tend to dry out if uncovered. Thanks.

    Reply

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    sheryl — October 2, 2014 at 6:15 am

    Instead of putting it into a baking dish (AKA more dishes to clean)
    why not just leave it in the skillett?

    Reply

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