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Ham and rice casserole combines tender rice, diced ham, and peas in a creamy homemade sauce with a crunchy Parmesan and panko topping.
It’s a delicious way to turn leftover ham into dinner, and you can assemble it ahead of time to bake later.
Creamy rice and ham casserole
This casserole is a great way to use leftover ham without serving the same dinner again. The rice and peas are mixed with a homemade sauce made with milk, chicken broth, and Parmesan cheese. A little Dijon mustard and optional sherry add flavor, while the buttery panko topping adds crunch.
You can use leftover cooked rice, too, which makes assembly even easier. Serve with a green salad for a complete meal.
For more ways to use leftover ham, try my ham tetrazzini or ham and scalloped potatoes.
⭐⭐⭐⭐⭐ Reader Review
I followed the recipe as written and my family loved it. Very easy to make. ~ Sharon
Key ingredients
- Rice: You’ll need 3 cups of cooked rice. I use long-grain white rice, but cooked brown rice or a wild rice blend also works. Cook the rice before adding it to the casserole.
- Ham: Cut cooked ham into small, bite-sized cubes. Use leftover ham or purchase ham specifically for this recipe.
- Peas: Add the frozen peas directly to the sauce. There’s no need to thaw or cook them first.
- Parmesan cheese: Use shredded Parmesan from a wedge or pre-shredded Parmesan. It adds flavor to both the sauce and the topping.
- Panko breadcrumbs: These make the topping crunchy when combined with melted butter and Parmesan.
- Chicken broth: I use broth with no added salt because the ham and Parmesan already add salt.
- Milk: Combined with butter and flour, milk gives the homemade sauce its creamy texture.
Step by step directions
- Place butter and flour together in a pan over medium heat. Stir for 1-2 minutes
- Whisk in chicken broth and milk. Continue whisking until mixture begins to thicken
- Add sherry, dijon, nutmeg, pepper, and ¼ cup of Parmesan cheese. Whisk until fully combined.
- Turn off heat and add chopped ham, peas, and rice. Stir gently to combine all ingredients.
- Place in a greased casserole dish (I used an 11 x 7 inch dish)
- Make the topping by placing panko crumbs, melted butter and remaining Parmesan in a bowl. Stir just until combined.
- Sprinkle topping over casserole
- Bake in a preheated 350-degree oven for 40 minutes until browned and bubbly
- Let rest for 10 minutes before serving
Recipe tips
- Measure the rice after cooking. You’ll need 3 cups of cooked rice, not dry rice.
- If using leftover rice, break up any clumps before stirring it into the sauce.
- Taste the mixture before transferring it to the baking dish. The ham and Parmesan add salt, so you may not need any extra.
- Spread the topping evenly over the casserole so each serving has some crunch.
- Let the casserole rest for 10 minutes after baking to allow the sauce to settle before serving.
Substitutions and Variations
- Change the protein: Replace the ham with cooked chicken or turkey.
- Use different vegetables: Swap the peas for steamed broccoli, cooked asparagus, or sautéed mushrooms.
- Make it creamier: Increase the flour to ⅓ cup and the milk to 2 cups. Keep the remaining amounts the same.
- Add garlic: Stir minced garlic into the melted butter and cook briefly before adding the flour.
Frequently asked questions
Yes. Assemble the casserole, cover, and refrigerate. For a crunchier topping, store the breadcrumb mixture separately and add it just before baking. Bake uncovered as directed, allowing an additional 10–15 minutes since the casserole is cold.
Yes, you can freeze it before or after baking. Allow the casserole to cool, cover tightly, and freeze. Thaw in the refrigerator before baking or reheating.
For an unbaked casserole, add the topping just before baking and follow the make-ahead directions above. For a baked casserole, cover with foil and reheat at 350°F until heated through. Uncover near the end to help crisp the topping.
More leftover ham recipes
For more ways to use leftover ham, try my ham and bean soup or ham and pea pasta. My ham and cheese biscuits are another delicious option for breakfast or alongside a bowl of soup.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
More main dish recipes
Ham and Rice Casserole
Ingredients
Casserole
- 3 cups cooked rice
- 3 cups ham (cubed)
- 1 ½ cups frozen peas
- ¼ cup butter
- ¼ cup flour
- 1 cup chicken broth (I use broth with no added salt)
- 1 ½ cups milk
- 1 tablespoon sherry (optional)
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground pepper
- ⅛ teaspoon nutmeg
- ¼ cup shredded Parmesan cheese
Topping
- ¾ cup panko breadcrumbs
- ¼ cup shredded parmesan cheese
- 1 tablespoon butter (melted)
Instructions
Casserole
- Place butter and flour together in a pan over medium heat. Stir for 1-2 minutes¼ cup butter, ¼ cup flour
- Whisk in chicken broth and milk. Continue whisking until mixture begins to thicken1 cup chicken broth, 1 ½ cups milk
- Add sherry, dijon, pepper, nutmeg and ¼ cup of parmesan cheese. Whisk until fully combined.1 tablespoon sherry, 1 teaspoon Dijon mustard, ¼ teaspoon ground pepper, ⅛ teaspoon nutmeg, ¼ cup shredded Parmesan cheese
- Turn off heat and add chopped ham, peas and rice. Stir gently to combine all ingredients.3 cups ham, 1 ½ cups frozen peas, 3 cups cooked rice
- Place in a greased casserole dish (I used an 11 x 7 inch dish)
Topping
- Add panko crumbs, melted butter and remaining parmesan in a bowl. Stir just until combined.¾ cup panko breadcrumbs, ¼ cup shredded parmesan cheese, 1 tablespoon butter
- Sprinkle topping over casserole
- Bake in a preheated 350-degree oven for 40 -45 minutes until browned and bubbly
- Let rest for 10 minutes before serving
Notes
- Measure the rice after cooking. You’ll need 3 cups of cooked rice, not dry rice.
- If using leftover rice, break up any clumps before stirring it into the sauce.
- Taste the mixture before transferring it to the baking dish. The ham and Parmesan add salt, so you may not need any extra.
- Spread the topping evenly over the casserole so each serving has some crunch.
- Let the casserole rest for 10 minutes after baking to allow the sauce to settle before serving.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Harriet says
Absolutely delicious! My husband and I really enjoyed this recipe. Thanks for sharing! We look forward to trying more of your recipes.
Kathy says
Thanks so much! I'm glad you both enjoyed it. It's a favorite in our house. 🙂
Maridele Neikirk says
This was very good and I will make it again. Here’s what I did: I halved the recipe as I’m feeding just two people. We ate 2/3 of it. I went for the creamier option using more flour and milk. I did find some sherry in the back of my liquor cabinet. I may buy new just for recipes like this. I used store bought ham cubes (Farmland brand) and precooked Jasmine rice in a pouch. I also used frozen peas and carrots. I think the Jasmine rice wasn’t substantial enough to hold up in the casserole. Next time I will cook brown rice for more “tooth.” Another idea for next time is the canned French fried onions mixed in the topping.
Kathy says
Hi,
Thanks so much! And thanks for your suggestions! I'm sure others will appreciate your ideas too.
Kathy 🙂
Sharon says
I followed the recipe as written and my family loved it. Very easy to make. Next time I'll add a few more vegetables but good as is. Thank you!
Kathy says
Glad you enjoyed it! Thank you 🙂
Karen says
My husband and I loved this recipe. We had 2 1/2 leftovers. I put in mixed vegetables instead of just peas. Thought that I should ad more rice the next time. Also, I used long grain white rice and wild rice. Adjusted the cooking time. My husband said to make again.
Thank you very much for the recipe.
Kathy says
Hi Karen,
Thanks so much for your comment! I like your suggestions for the additions you made!
Thank you!
Kathy 🙂
Carie says
Do you cook the frozen peas before adding them also the parmesan cheese is that the one shredded in the dairy or is it the one you get in a can
Kathy says
Hi Carie,
I add the peas frozen and the cheese is from the deli area. You can also shred your own from a wedge of parm.
Enjoy!
Kathy 🙂
Joy says
Hi Kathy,
This recipe sounds delicious! I’d like to make it this weekend, but if I double the recipe and I would like to make it creamier, how much should I increase the flour and milk? Thank you! Will definitely let you know how it turns out!
Kathy says
Hi Joy,
If doubling, I'd bake in two separate dishes, unless you have a very large casserole dish. To make creamier, I'd double the amount of butter, flour and milk plus an additional 1/2 cup of milk.
Enjoy!
Kathy 🙂
Amanda M says
This looks so good!! I was wondering if this could be frozen after baking then reheated in the oven? Looking for freezer meals to make for post-surgery parent. Thank you!
Kathy says
Thanks! Yes, this ham casserole can be frozen either prior to baking or after fully baked. If unbaked, thaw first and then bake according to directions. If fully baked prior to freezing, allow casserole to fully thaw. Cover with foil and bake for 20-30 minutes until heated through. You could also freeze smaller portions. You could also reheat using a microwave if that's easier.
Erika says
I made this tonight with my leftover ham. I had similar recipe before, but I couldn’t find it. It used mayo and my family didn’t really like it. I just googled ham and rice casserole recipe and this came up.Tonight my daughters commented that this casserole is better than I ever made it. I liked the simple ingredients that are always in my pantry.
Kathy says
Thanks, Erika! I'm glad everyone enjoyed it! 🙂
Kate says
I did not add milk and doubled the chicken broth. I added a pinch of garlic powder and onion powder. I added no salt. The recipe was excellent! Although a bit dry the following day
Kathy says
Thank you!
Kate says
Made this tonight using almond milk in place of regular milk (2 lactose intolerant people in my family of 6!) also added chopped up bacon and riced broccoli. Had to substitute crushed crackers for the panko as I found out I was out of panko. Was delicious and family loved it.
Kathy says
Wonderful!!! So glad it worked out and everyone loved it! Thanks so much for your comment! 🙂
Nancy P Voss says
Made this today with leftover holiday. I used green beans because we prefer beans to peas. Such an adaptable recipe. Will be saving your recipe. Such a hit. Thanks much. 🙂
Kathy says
Green beans is a great idea! Thanks for your lovely comment. 🙂
Sue says
I made this for Easter and we all enjoyed it. It was delicious! We will be making this again in the future. Thank you!
Kathy says
Thanks, Sue! I'm so glad everyone enjoyed it! Thanks so much. 🙂 Kathy
David @ Spiced says
This sounds like an awesome comfort food meal, Kathy! We actually have a smoked ham in the freezer right now - it was on super sale after Christmas, and I couldn't help but grab one. Now I know how to use it! Happy New Year to you and your family, my friend!
Kathy says
Hi David,
Grabbing an extra ham when on sale is a smart idea! Now you can have it on hand for so many great meals!
Happy New Year to you!!! 🙂
Nicole says
Do you cook the rice ahead of time before adding it all together and then baking it?
Kathy says
Hi Nicole,
This recipe does call for cooked rice. The rice is cooked before and then added.
Please let me know if you have any other questions.
Kathy 🙂
Cathy P says
Making this tonight with leftover Christmas ham. Will add the extra flour and milk.
Kathy says
Extra creaminess is always a good thing!
Enjoy 🙂
Cathy Perez says
Hi Kathy, I made this casserole last night and it was delicious. I did make it extra creamy by using a whole can of evaporated milk because that's what I had in my pantry (we don't drink much regular milk in my house). I also used vegetable stock because that's what I had open in the fridge. I topped mine with shredded extra sharp cheddar cheese and then the panko bread crumbs. I like that this recipe is so adaptable and not only can I use up my leftover Christmas ham, I can also use up bits of "this & that" in the refrigerator. I'm happy I found your site. I look forward to getting more recipes here. Happy New Year from Portland, Oregon.
Kathy says
I love that this can be made with different variations. Nice job on using up what you have on hand - I'm sure there are others who can follow your example. Thanks so much for your kind comment!
Kathy 🙂
Kathy Kunemund says
I didn't know what else to do with the leftover Christmas ham, until I came across this recipe. It was awesome! Everyone loved it. I liked the fact that all of the ingredients were already in my pantry. I didn't have to run out and pick up some soup to complete it. The sherry was a nice touch as well. 🙂
Kathy says
I'm so glad you loved it! It can be hard to keep coming up with creative ideas with leftovers! Thanks for leaving such a great comment!
aholder@fpsb.us says
Can't wait to make this and the variations!
Kathy says
Enjoy! 🙂