Ham and Rice Casserole

This easy ham and rice bake is made with leftover baked ham, cooked rice, and mixed vegetables, baked with a buttered breadcrumb topping.

Ingredients

• 2 cups rice (cooked)
• 2 cups ham (cooked, diced)
• 1.5 cups mixed vegetables (or peas, green beans, etc., cooked and drained)
• 1 (10 3/4-ounce) can condensed cream of mushroom soup (or cream of celery)
• 0.5 cup milk
• 1 cup cheddar cheese (4 ounces, shredded)
• Kosher salt (to taste)
• Black pepper (to taste)
• 1 cup breadcrumbs (soft, fresh)
• 2 tablespoons butter (melted)

Steps

1. Gather the ingredients.
2. Preheat the oven to 325 F. Spray an 8-inch-square baking dish or similar 1 1/2- to 2-quart casserole with cooking spray.
3. In a large bowl, combine cooked rice, ham, vegetables, cream of mushroom soup, milk, and salt and pepper to taste.
4. Fold in the shredded cheese; taste and add salt and pepper, as needed.
5. In a small bowl, combine the breadcrumbs and melted butter; mix thoroughly. Make sure all of the crumbs are well coated with butter.
6. Spoon rice and ham mixture into the casserole and spread evenly. Top the mixture with buttered breadcrumbs .
7. Bake for 30 minutes, or until hot and bubbly. For a crunchier topping with more color, place the casserole under the broiler for about 2 to 3 minutes.