Leftover Ham & Rice Casserole
photo by ElizabethKnicely
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 3 cups cooked rice
- 1 (10 1/2 ounce) can cream of mushroom soup (can use any cream soup)
- 1⁄2 cup sour cream
- 1⁄2 cup milk
- 1 1⁄2 cups cubed ham
- 1 (14 1/2 ounce) can green beans
- 1 cup shredded cheese
- 3⁄4 cup breadcrumbs
- 1 tablespoon butter
directions
- Preheat oven to 375 degrees.
- Mix the cream soup, sour cream and milk together.
- Add mixture, cheese and ham to rice.
- Put in a 9 by 13 inch pain and place in oven.
- In a skillet melt butter and add bread crumbs.
- Cook until toasted and add to rice dish.
- Bake until heated through.
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Reviews
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I made this last night and it was very tasty. Even my picky eater liked it! I followed the recipe almost exactly. I did increase the amount of ham called for as I have a LOT of leftover ham from Easter. And I used those fried onions that come in a can instead of bread crumbs as the topping. They were a nice touch. I would comment on the lack of instructions in the directions. I did not see how long to cook nor did I ever see when to add the green beans. Since everything going into it was already cooked I figured the time was not critical - just get it hot. I did it at 350° for around 20 minutes and then added the onion topping for another 5 minutes. Very EZ recipe and a nice way to use up a good bit of ham. Most ham casseroles seem to have noodles so the rice was a pleasant change. Thanks for sharing.
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This was a very good recipe and it was so easy to use up our leftover Easter ham! The only thing that I will do differently next time is to cut the breadcrumbs in half or leave them out all together. They seemed to be a little overpowering. Thanks for a great leftover recipe Salzer! Made for Zaar Chef Alphabet Soup Spring 2013.