Ham and Rice Casserole

Great for using up leftover rice (from Chinese takeout) and/or ham. A no-canned-soup casserole.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 3  cups cooked rice
• 5  cups broccoli florets, bite sized, measured prior to cooking
• 1  lb cooked ham, diced
• 1⁄2 cup  chopped onion
• 3  tablespoons butter, melted
• 1 (16 ounce) container reduced-fat sour cream
• 1⁄4 cup low-fat milk
• 1 (8 ounce) can crushed pineapple, lightly drained
• 2  teaspoons Dijon mustard
• 2  cups  shredded cheddar cheese
• 1⁄2-1  teaspoon salt
• 1⁄2 teaspoon pepper

• Sprinkle on top

• 1  cup  shredded cheddar cheese
• 3  tablespoons  melted butter

Directions

1. Preheat oven to 350. Lightly grease a 13 x 9 casserole dish; set aside.
2. Cook/steam broccoli just until crisp tender; drain.
3. In a large bowl, mix together cooked rice, cooked broccoli, ham onions, 3 tbsp melted butter, sour cream, milk, pineapple, dijon, 2 cups shredded cheddar, salt and pepper. Mix this very well.
4. Pour mixture into prepared baking dish.
5. Evenly sprinkle with 1 cup shredded cheddar and 3 ybsp melted butter.
6. Bake at 350 for about 30 minutes or until bubbly.