Ham and rice casserole recipe
This very simple one-pot dish makes a great midweek meal. You can vary the ingredients as to what you may have in the fridge or freezer. Serve with a green salad, if you like.
Tips:
- You can use cooked chicken or turkey instead of ham.
- Frozen diced mixed vegetables are perfect for this casserole and will cut down your prep time. You could add frozen peas or sweetcorn too.
- Mix and match the seasoning according to your taste. You may like to add a little paprika or chopped fresh herbs.
- You will need a buttered ovenproof dish, 30 x 20 x 5cm (11 x 8 x 2 inches).
Ingredients
- 1 pinch each of sea salt and black pepper
- 250 g rice
- 300 g cooked ham, thickly sliced, then diced
- 225 g vegetables, such as broccoli, carrots, green beans, chopped
- 1 x 285g/10.5oz can condensed cream of mushroom soup
- 275 ml chicken or vegetable stock
- 2 tsp Italian seasoning
- 1 tbsp lemon juice
- 125 g grated Cheddar
Details
- Cuisine: American
- Recipe Type: Rice
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 55 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Mix together all the ingredients, except for the cheese. Season well with sea salt and black pepper.
- Spoon it all into the dish and level the surface. Cover with a lid or with kitchen foil and bake in the oven for 45 minutes, or until the rice is tender.
- Once the rice is cooked through, remove from the oven, take off the lid or foil, then scatter the cheese all over the top.
- Turn up the oven to 200°C/fan 180°C/400°F/gas mark 6. Return the dish to the oven for around 10 minutes, or until the cheese has melted and is browned and bubbling.
Image: Elena Trukhina/Shutterstock
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