Veggie, Ham & Cheese Rice Bake

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.

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?

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.