Ham and Rice Cassarole


Hey Pampered Cooks! Today I made Ham and Rice Casserole. After Easter my fridge is STUFFED with leftovers so i thought what better way to get rid of some then by making a quick, easy, and freezable casserole! This recipe feeds 4 but can easily be doubled for a crowd or double the leftovers 8) As I am a Weight Watchers member I used their website to calculate the Smart Points for this recipe. A couple of points… First to double this recipe simply double all ingredients except the rice. Second add as much or as little ham and veggies as you like. I used up what I had on hand. If you use more ham make sure to dice it a little smaller. Also use whatever veggies and meat you like. This recipe is great with chicken and with mixed veggies like broccoli, cauliflower, and carrots. Green beans would be great too! If you want to freeze: Let broccoli or frozen veggies come to room temperature before mixing in. Mix all ingredients and place in a freezer and oven safe pan. To reheat place frozen casserole in 350 oven 20-30 minutes or until heated through. Here’s your recipe enjoy!

Ham and Rice Casserole
4 Servings Smart Points 9

1 Cup Diced Ham
2 Cups Rice
1 Can Condensed Cream of Mushroom Soup
8 oz. Frozen Broccoli
1/4 Onion, minced
1/2 Bell Pepper, minced
2 Cloves Garlic, pressed
1 Cup Shredded Cheese

In a large mixing bowl add 2 cups cooked rice. You can use 8 ounces cooked pasta instead. To the rice add ham, broccoli, onion, garlic, bell pepper, condensed soup, and 1/2 cup cheese. Mix well. If the mixture looks dry add 1/4 cup of water to ensure rice, ham, and all veggies are coated. Pour mixture into baking pan. Top with remaining 1/2 cup of cheese. Bake 350 for 20-25 minutes. Serve and enjoy!

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