HAM RICE CHEESE CASSEROLE RECIPES

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HAM BROCCOLI RICE AND CHEESE CASSEROLE RECIPE - FOOD.COM



Ham Broccoli Rice and Cheese Casserole Recipe - Food.com image

This is really good and can be made ahead and popped into the oven half an hour before eating! You can also change the type of creamed soups used to your liking.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
1 tablespoon oil (I use extra virgin olive oil)
3 cups cooked rice
2 cups cooked ham, diced
3 cups broccoli florets, steamed
1 (10 ounce) can corn
1/2 cup milk
2 (10 ounce) cans cream of mushroom soup
1 dash salt
1 dash pepper
1 dash garlic powder
2 cups cheddar cheese, shredded (I prefer extra-aged)
1/2 cup fine breadcrumbs
1/2 cup parmesan cheese (use breadcrumbs if you don't have parm on hand)
1/4 cup butter, melted or 1/4 cup margarine

Steps:

  • Preheat oven to 375 degrees.
  • Cook onions in oil over a medium-low heat until soft.
  • In a large bowl mix the milk, soup, seasonings and cheddar cheese together until combined. Gently stir in the cooked rice, ham, broccoli, corn and onions.
  • Dump broccoli mixture into a large casserole dish.
  • In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
  • Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.

Nutrition Facts : Calories 711.3, FatContent 40.6, SaturatedFatContent 19.5, CholesterolContent 112.4, SodiumContent 1231.8, CarbohydrateContent 54.8, FiberContent 2.1, SugarContent 5.1, ProteinContent 33.2

HAM AND CHEESE BREAKFAST CASSEROLE RECIPE | FOOD NETW…



Ham and Cheese Breakfast Casserole Recipe | Food Netw… image

This colorful, extra-cheesy breakfast casserole can be made ahead and baked the next day - perfect for brunch with a large crowd.

Provided by Food Network Kitchen

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 14

6 tablespoons butter, plus more for greasing dish
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
4 cups 1/2-inch bread cubes (crusts removed)
8 ounces cremini mushrooms, sliced
8 large eggs
1 1/4 cups half-and-half
1 teaspoon Dijon mustard
Pinch cayenne
4 ounces ham, diced
1 1/2 cups shredded Gruyere, Emmental or Jarlsberg (about 4 ounces)
2 small plum tomatoes, sliced very thinly
2 tablespoons grated Parmesan
2 tablespoons chopped parsley, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.
  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 5 minutes. Lower the heat to medium and continue cooking and stirring until the onions are soft and caramelized, 20 minutes more. If they start to burn, lower the heat further. Season with salt and black pepper.
  • Meanwhile, heat another large skillet over medium heat. Add 2 tablespoons of the butter and the bread and cook, stirring occasionally, until light golden brown all over, about 8 minutes. Season with salt and black pepper. Transfer the bread to a large bowl. Increase the heat to medium-high, add the remaining 2 tablespoons butter and the mushrooms and cook undisturbed to brown for 1 minute. Continue cooking, stirring occasionally, until soft, about 2 minutes more. Season with salt and black pepper.
  • Whisk together the eggs, half-and-half, mustard, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Stir in the onions, bread, mushrooms, ham and 1 cup of the Gruyere. Transfer the mixture to the buttered baking dish. Top with a single layer of tomatoes and sprinkle with the remaining 1/2 cup Gruyere and the Parmesan. (The casserole can be refrigerated overnight and baked the next day.)
  • Bake until the top is golden brown and the casserole is set (doesn't jiggle when shaken), about 40 minutes. Top with the parsley.

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