Cheesy Broccoli and Ham Casserole

  • 1 T. cooking fat (I used bacon fat)
  • ½ c. onion, finely diced
  • 2 ¼ c. broth (I used chicken broth)
  • 1 ¼ c. uncooked rice (I used Jasmine rice)
  • 2 heads broccoli, cut into chunks
  • ¾ c. sour cream
  • ¾ c. milk
  • 2 c. shredded cheese, divided (I used sharp cheddar)
  • 2 c. diced cooked ham
  • Salt and pepper to taste
  • 1 c. bread crumbs (I used panko)
  • 2 T. butter, melted

Preheat the oven to 350° F.

In a large skillet, heat the cooking fat until hot and melted. Add the onion and sauté over medium heat until translucent and fragrant. Add the chicken broth and rice to the skillet and bring it to a boil. Reduce heat to a simmer and cover tightly for 7 minutes.

Remove the lid; stir and loosen any rice from the bottom. Add the broccoli florets and replace the lid. Cook for 5 minutes.

Add the sour cream, milk, ONE cup of the cheddar cheese, and the ham. Stir until well-combined. Taste and adjust seasonings as needed.

Spread the mixture into a lightly-greased baking dish. I used a 9x13-inch baking dish.

Top with the remaining cup of cheddar cheese. Cover with foil and bake for 20 minutes.

Combine the bread crumbs and melted butter. Spread the mixture over the top of the casserole and bake, uncovered, for an 10 additional minutes. Allow the casserole to sit for 5 minutes prior to serving.

  • Yields: 8 servings
  • Preparation Time: 45 minutes

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