Cheesy Leftover Ham and Rice Casserole

This Cheesy Leftover Ham and Rice Casserole recipe is a great way to use up some leftover Ham from the holidays! Plus you can easily substitute in leftover turkey or chicken too!

If you’re looking for some new recipes to use up that leftover ham, boy do I have a delicious dinner option for you.

This Cheesy Leftover Ham and Rice Casserole is so easy to make: all you do is toss everything together and bake!

This Cheesy Leftover Ham and Rice Casserole recipe is a great way to use up some leftover Ham from the holidays! Plus you can easily substitute in leftover turkey or chicken too!
You know I super-dooper love casseroles.

Is that weird?

I especially love it when casserole recipes are as easy as this one. I had some leftover Ham and a bunch of uncooked rice in my pantry and this cheesy concoction came together.

This Cheesy Leftover Ham and Rice Casserole recipe is a great way to use up some leftover Ham from the holidays! Plus you can easily substitute in leftover turkey or chicken too!

I used the basic idea from the classic Campbell’s chicken and rice casserole, but tweaked it slightly.

Instead of cream of chicken soup, I used their cheddar soup. So not only does this casserole get topped with cheese, but the rice, ham and broccoli are also cooked in a cheesy soup mixture. It’s basically a cheese-lover’s dream.

And we all know how good cheese is for you! 🙂 (It’s all those nutrients from the milk)

This Cheesy Leftover Ham and Rice Casserole recipe is a great way to use up some leftover Ham from the holidays! Plus you can easily substitute in leftover turkey or chicken too!

No worries if you’re not a fan of Ham. This recipe is easily adaptable to be made with leftover turkey or rotisserie chicken.

You can add in sliced carrots, peas, cauliflower… basically, go crazy with it. Make it your own.

But first… definitely try out this ham, rice and broccoli combo. It’s killer.

This Cheesy Leftover Ham and Rice Casserole recipe is a great way to use up some leftover Ham from the holidays! Plus you can easily substitute in leftover turkey or chicken too!

It’s one of those comfort food recipes that you’ll be making over and over again.

This Cheesy Leftover Ham and Rice Casserole recipe is a great way to use up some leftover Ham from the holidays! Plus you can easily substitute in leftover turkey or chicken too!

My whole family loved this. I know yours will too!


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When you’re done baking the casserole for 60 minutes, there will be a layer of liquid on the top. This does NOT mean that the rice did not get cooked through. Simply remove the casserole from the oven, give it a good stir to mix in the liquid and fluff the rice. Top with cheese and finish baking.

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4.25 from 16 votes

Cheesy Leftover Ham and Rice Casserole with Broccoli

This Cheesy Leftover Ham and Rice Casserole recipe is a great way to use up some leftover Ham from the holidays! Plus you can easily substitute in leftover turkey or chicken too!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American
Servings: 8
Calories: 291 kcal
Author: Shawn


  • 2 Cheese Soup , 10 oz cans (found by the cream soups)
  • 2 and 2/3 cups water
  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups Jasmine rice, uncooked
  • 3 cups broccoli florets, I used fresh, but you could substitute with frozen
  • 2 cups chopped ham
  • 1 cup colby jack cheese, shredded


  • Preheat oven to 350 degrees F.
  • In a large bowl whisk together the soup, water, Italian seasoning, garlic powder, salt and pepper. Stir in the rice, broccoli and ham.
  • Pour mixture into a 9"x13" casserole dish. Cover tightly with foil. Bake for 55 to 60 minutes, or until the rice is tender. THE CASSEROLE WILL LOOK WATERY, BUT IT WILL BE COOKED! Stir the casserole to fluff the rice, then top with the shredded cheese. Bake for an additional 5 to 7 minutes or until cheese is melted and bubbly. Enjoy!
Use equal amounts leftover turkey or shredded chicken in lieu of the ham. If you're not a fan of broccoli, try sliced carrots, cauliflower, peas and/or corn.


Calories: 291kcal | Carbohydrates: 31g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 675mg | Potassium: 273mg | Fiber: 2g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 30mg | Calcium: 145mg | Iron: 1mg
Keywords: broccoli, Casserole, Cheesy, Ham, leftover, rice
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!
About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
192 Responses
  1. Tasha

    5 stars
    Tried this for the first time this evening. I followed the instructions as posted, and it turned out great!
    I cooked in a 9×13 glass dish. Not sure if that matters. It was yummy! I plan on adding a little onion powder or diced onions next time though.

    1. Shawn

      I’m so glad you enjoyed it! I’m not sure if the glass dish matters, as I’ve made it in both glass and ceramic and both have worked each time too?

    1. nancy

      Only one of two meals I have ever made (I am 72) that I threw out. Terrible. Used fresh broccoli and 2 cans cheese soup, minute rice.

      1. Shawn

        Hi Nancy, I’m so sorry you didn’t have a good turnout with this recipe. The recipe actually calls for a long grain rice, NOT minute rice. I’m guessing this was the issue as the two rice take different amounts of water to prepare.

  2. Eva

    I made this for dinner last night…My hubby and I enjoyed it! Due to on-hand ingredients, I used regular white rice and frozen broccoli (not thawed). It turned out perfectly! Since it’s just the two of us, I also halved all measurements. This recipe is a yummy use for leftover ham!

  3. Helen D

    Thanks so much for sharing this recipe! I love casseroles like this. I wonder if some people are having problems because they’re using frozen veggies and not thawing them first? I used the frozen veggies I had on hand, along with Jasmine rice, and it was perfect after 50 minutes. Yummy!!

  4. Paige

    I think this recipe needs to use Minute Maid rice. The rice you suggest doesn’t cook all the way. We even cooked it longer than directed. Also, I would suggest adding in some jalapeños and tomatoes.

    1. Shawn

      No, you definitely do not need to use Minute Rice on this recipe, if you did you would need to adjust the amount of liquid used too. The recipe works as written, you just need to make sure you follow the directions. 🙂

  5. Michele Granados

    I wish I would have looked at the comments before making this dish. One hour was not enough for me either. I left it in for 20 more minutes and still not enough for the rice to cook. I live in Texas. Not sure if location makes a difference in heating. Family starving and food still cooking.

    1. Shawn

      I’m so sorry you’re having an issue with the rice not cooking. Could you let me know where you’re located? Is it at a higher elevation? This could be a reason for the rice taking longer to cook than normal.

    2. Anne K McCombs

      Me too!! I just made it, followed the instructions, and the rice came out uncooked. 🙁 I put it in the oven for an extra 15 – still not cooked. It’s now in the oven for another 15 minutes, but I don’t think it’ll be done. Must’ve been the frozen broccoli…..
      At any rate, we ordered pizza and everyone is starving. :/

  6. Edwina

    5 stars
    I made this recipe using leftover ham and it was delicious. The rice cooked perfectly and we really enjoyed the meal. It was cheesy and delicious and we all enjoyed it. I’ll be making it again soon. (while I’m writing this comment there’s a video playing on your site of a pumpkin pie recipe and now I really want pumpkin pie!! It’s so distracting, in a good way!)


    Haven’t made this yet, but I really like your website. Is there a place where I can see People’s comments? Sometimes the recipes need to be Tweaked, & I would like to know how it turned out for others.
    I just read the comments, & I too am wondering if I should use partly Milk. Would this ruin it?

  8. Rebecca Cribbs

    Made this last night and it was delicious! I have already shared it with 3 people. I couldn’t find the cheese soup so I used the broccoli cheese soup instead. Also, didn’t have Italian seasoning so I substituted it for 1/4 teaspoon hidden valley ranch seasoning. Despite reading some of the comments about the rice being undercooked I didn’t have any issues with it and thought the rice was cooked perfectly! I did use Jasmine rice and made sure I sealed the casserole dish as tight as possible with foil.

    1. Shawn

      Love the simple modifications you made here, Rebecca. Thanks for sharing your results, I’m so glad you enjoyed the casserole!

    2. Kay

      I had the same issue as others here. The rice did not cook. The recipe looked great but unfortunately it just didn’t come together.

  9. Mary

    I only had one can of cheese soup so used a can of cream of mushroom with that and added sharp cheddar bc that was what I had. Loved it!

  10. Anne D

    I am making this now. I subbed homemade cheese sauce (bechamel + shredded cheese) for the soup and I added some green onion for flavor. I just put it in the oven so I’m crossing my fingers the rice cooks completely! I did cover it tightly with heavy duty foil.

  11. Randa Robison

    It was ok but next time I will not use Italian seasoning. I think real garlic and onions and marjoram and thyme would be better.

  12. Randa Robison

    I used instant jasmine rice and subbed 1 can of cream of chicken soup for…another can of cheese soup
    ..what I had…. am waiting to see what happens! Used frozen brocolli. I’ll let ya know!

  13. Gloria Malo

    I made this tonight. I used cream of chicken soup because that is what I had on hand. I did not have Colby cheese so I shred some cheddar I had. So, so delicious. I used jasmine rice and it took 60 minutes. My daughter thought it had too much garlic no one else complained.

  14. Emily

    4 stars
    Ended up needing more like an hour and half. But turned out well. Changed a few things – used brown rice instead of jasmine, and used cream of chicken bc that’s what I had on hand. Pretty tasty and easy casserole!

  15. Emily Mihocko-Bowling

    After an hour the rice was hard and it was watery like soup. I’m going to leave it in the oven longer and see how it goes. I used brown rice instead of jasmine rice and I’m wondering if that is why…

  16. Erica

    5 stars
    Easy and a good way to use up extra ham. I had no trouble at all with the rice being cooked, it was cooked all the way through in an hour.

    1. Sharelle

      Currently pregnant and due with baby #1 in the next couple of weeks. I’m making some freezer meals to have on hand for after she’s born. If I want to turn this into a freezer meal would you recommend baking first and then freezing or mixing all ingredients into a freezer bag with the baking directions on it for later baking?

  17. Christine

    5 stars
    I made this for my in-laws with leftover Christmas ham (and homemade cheese soup – found that recipe on Taste of Home – because I didn’t want to go to the store). It was so good! It got devoured and my brother in law asked for the recipe! I did sub peas for broccoli because that’s what I had on hand. I still didn’t want to go to the store. 🙂 Thanks for sharing!

  18. Olivia

    4 stars
    The meal was really good when I baked it for 1 hr and 45 minutes. Prior to that the rice was hard and it was like soup. I almost gave up and put in a pizza, but I’m glad that I didn’t. I’ll just make sure that I start it sooner next time.

  19. BobbieJo

    2 stars
    Followed this recipe exactly as it says, even used jasmine rice, an hour in the oven and still rice is hard as uncooked rice…turned temp up to 375 and added 45 more minutes.
    Please added to your recipe notes that this recipe can take longer than an hour to cook…this could actually be a great crock pot recipe for a family to walk away from for hours so that the rice can cook.

    1. Shawn

      Honestly, I’m so confused why there are a few people having issues with their rice cooking? I make this all the time and never have an issue. I wonder if it has something to do with the type of casserole dish used? A thicker dish would be more insulated and take longer, while a glass or metal dish would probably be quicker to heat. I’ll have to test it with a few different pans to see.

      1. John N Butz

        I used a foil pan and it took an hour and a half to cook the rice. If I were to do it again I’d partially cook the rice first if I really wanted it to only take an hour.
        and, although it was ok, I found it very bland for my taste, so I’d probably add some sauteed onion and actual garlic rather than just garlic powder. Maybe some kind of mild chili too. It seems like a good ‘mother recipe’ you can really play around with

      2. Caroline Frei

        I used quick cook white rice and leftover Christmas Ham. I also subbed 1 can of cheese soup for cream of chicken. I only changed it because I had to use what I have. This was wonderful and a huge hit! My kids whine about my dinners most nights this time the kids loved it. Thank you! Maybe it’s the lovely weather we share here in Southern Utah. Go Ivins!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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