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    You are in: Home / Recipes / Baked Ham and Cheese Rice Casserole Recipe
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    Baked Ham and Cheese Rice Casserole

    Baked Ham and Cheese Rice Casserole. Photo by pattikay in L.A.

    1/1 Photo of Baked Ham and Cheese Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    pattikay in L.A.'s Note:

    A simple, cheesy dish from Every Night Italian. The arborio rice gives this a lucious texture. I used grated mozzarella from a bag and it was just fine.

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    Units: US | Metric


    1. 1
      Preheat oven to 400.
    2. 2
      Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
    3. 3
      Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
    4. 4
      Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
    5. 5
      While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
    6. 6
      Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
    7. 7
      It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
    8. 8
      Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
    9. 9
      Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
    10. 10
      Mix well and season to taste with salt and pepper.
    11. 11
      Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
    12. 12
      Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
    13. 13
      Add the remaining rice mixture and smooth the surface with a spoon.
    14. 14
      Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
    15. 15
      Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
    16. 16
      Remove from the oven and allow to settle for about 5 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Baked Ham and Cheese Rice Casserole

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.8
    Calories from Fat 284
    Total Fat 31.6 g
    Saturated Fat 18.9 g
    Cholesterol 111.9 mg
    Sodium 1236.7 mg
    Total Carbohydrate 72.9 g
    Dietary Fiber 2.3 g
    Sugars 0.6 g
    Protein 31.9 g

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