A perfect casserole with a creamy sauce with rice, ham and peas makes a delicious dinner dish.
This ham and rice casserole is a perfect recipe for using up leftover ham.
Why make this recipe
This ham and rice casserole is such a delicious dish! It's filled with rice, ham and peas all wrapped up in a creamy sauce and topped with a crunchy parmesan topping. Use leftover ham, or purchase a ham just for making this dish.
This ham casserole is very similar to my chicken and rice casserole and it also reminds me of ham tetrazzini. However, you could eat each of these casseroles three days in a row and you wouldn't feel like you ate the same thing. They are different enough for each to be their own.
Key ingredients
- Rice - I used long grain rice, but you could also use jasmine rice, brown rice or a wild rice mix. Precook your rice prior to adding to casserole
- Ham - Cut into small cubes
- Peas - Frozen peas work great in this dish
- Parmesan Cheese - It's mixed into the sauce and added to the topping
- Panko Bread Crumbs - Gives the topping a bit of an extra crunch
- Chicken Broth - Homemade or store bought
- Milk - Helps make the sauce rich and creamy
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 thicke
- Add sherry, dijon, 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
Substitutions and Variations
- Use leftover turkey or chicken in place of the ham
- Add steamed broccoli or cooked asparagus instead of the peas
- If you like a creamier casserole, increase the flour to ⅓ cup and increase the milk to 2 cups of milk
- Add chopped garlic along with the butter and flour at the beginning
- Sautee mushrooms and add along with the peas
Frequently asked questions
Yes, this casserole can be made ahead of time. When all ingredients have been added to the casserole dish, cover and refrigerate. To bake, remove covering and bake as directed. Increase baking time by 10-15 minutes.
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.
More leftover ham recipes
If you have leftover ham, you'll also want to try these recipes:
- Ham and Bean Soup
- Fried Rice with Ham
- Ham and Pea Pasta
- Ham and Cheese Biscuits
- Ham and Scalloped Potatoes
- Baked Ham and Cheese Sandwiches
- Ham and Cheese Strata
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
Equipment
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
- 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 bread crumbs
- 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 minutes
- Whisk in chicken broth and milk. Continue whisking until mixture begins to thicken
- Add sherry, dijon, pepper, nutmeg 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)
Topping
- Add 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
Notes
- Salt has not been added to this recipe. The ham and parmesan cheese add a lot of salt to the dish. Taste mixture before adding to casserole dish and add salt if you think it's needed.
- If you like a creamier casserole, increase the flour to ⅓ cup and increase the milk to 2 cups of milk
- To make ahead of time, cover and refrigerate casserole dish after assembled. To bake, remove covering and bake as directed. Increase baking time by 10-15 minutes.
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! 🙂