I am not even surprised that our boys love this casserole recipe. I made this for them one morning when I woke up earlier than I was supposed to. My husband wasn’t able to wait for it because he needed to get to work earlier. It was only my sons who were able to taste this version. You will love the combination of the flavors in here- ham, veggies, and cheese. They taste so good with the gooey rice texture; and you just can’t help but ask for more servings. The house was filled with an amazing aroma too. This dish is simply too perfect.
Check out what our friends from Lauren’s Latest have to say about this recipe:
“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.”
I have a feeling that if my husband was there that morning, there would really be no leftovers. He managed to devour the leftovers when he came home in the evening. That’s a testament that this one is a family-friendly recipe that everyone will just love.
Ingredients
2 tablespoons Land O Lakes butter
1/2 medium onion, diced
1 large carrot, peeled & diced
1 ear Green Giant yellow sweet corn
2 cups Green Giant steamed broccoli florets
4 oz. deli ham, diced
1 can Campbell’s condensed cream of chicken soup
salt & pepper, to taste
2 pinches McCormick ground thyme
1 cup Great Value long grain white rice
2 cups water
1 1/2 cups grated Sargento medium cheddar cheese
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve a salad with this casserole.
Thanks again to Lauren’s Latest for this amazing recipe.
