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Rice, Ham, and Veggie Casserole

This casserole was inspired by leftover ham and rice that were sitting in the fridge needing to be used. It was a huge hit (somewhat to my surprise), so I thought I’d share it here. Sorry I don’t have any measurements…


  • cooked rice
  • mixed veggies (I used Costco’s frozen organic veggie mix)
  • 1 can condensed cream of mushroom soup
  • hot water (add enough that the mixture is easy to stir, but not runny)
  • cubed ham
  • grated cheese (I used a six-cheese Italian mix)

You basically mix all the ingredients (minus the cheese) together, put them in a casserole dish, sprinkle some cheese on top, cover with foil, and bake at 350 for 40-50 minutes. You can remove the foil for the last ten minutes or so if you like a toasted cheese top.

MaryAnne lives is a craft loving educator, musician, photographer, and writer who lives in Silicon Valley with her husband Mike and their four children.

1 thought on “Rice, Ham, and Veggie Casserole”

  1. LOL! I have to laugh at the part about dinner being a hit “somewhat to your surprise.” Why is it that mediocre food from McDonald’s so often is enjoyed more by kids than the tasty, healthy food we moms put on the table for them? I’ll never know. Glad your dinner was a hit. We had Bean and Ham Soup last night, and it was a hit, too. Maybe I’ll post the recipe soon.

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