Ham and Broccoli Rice Casserole with Remaining Half Cheese

Serves 6 in about 50 minutes. The pot starts with leftover ham, then butter.

Ingredients

• 13-ounces frozen broccoli florets, thawed (about 3 cups)
• 1 ½ cups leftover ham, diced
• 1 10.5-ounce can cream of chicken soup (try my homemade)
• 2 cups shredded sharp cheddar cheese or swiss, etc; divided
• 1 cup cooked rice
• 1 teaspoon onion powder
• 1 ½ teaspoons garlic powder
• ½ teaspoon cajun seasoning
• 1 teaspoon italian seasoning
• ½ teaspoon dried thyme leaves (¼ teaspoon if using ground)
• 1 teaspoon black pepper
• ½ cup chicken broth (optional, if you like a little sauce)
• 1 sleeve ritz crackers, crushed
• 3 tablespoons unsalted butter, melted
• Remaining half of the shredded cheese (1 cup)

Method

1. Spray a 8×8-inch baking dish and keep it nearby. Thaw the broccoli by running under hot water, then chop into bite-sized pieces. Dice the ham.
2. In a bowl, mix together the ham, cream of chicken soup, half of the shredded cheese, rice, seasonings, and chicken broth, if using.
3. Fold in the broccoli.
4. Move mixture to the prepared baking dish and spread evenly.
5. Crush the Ritz crackers and add them to the same mixing bowl, along with the second half of the shredded cheese, and the melted butter. Mix well to coat all of the crackers.
6. Smooth the topping evenly over the top of the broccoli mixture.
7. Cover with foil and bake covered, at 350°F, for 20 minutes. Then remove the foil and bake uncovered for 20 minutes (Broil a few minutes if you want the cracker topping browned. Watch it closely so it dosen't burn).

More dinner ideas are in the dinner collection.