Leftover Ham and Rice Casserole: The Weeknight Hero You Forgot

You know that hunk of holiday ham glaring at you from the fridge? It wants a comeback story—and this casserole is the stadium.

We’re talking creamy, cheesy, crispy-topped comfort that turns “meh” leftovers into a champion dinner in under an hour.

No culinary gymnastics required, just pantry basics and a skillet.

Consider this your shortcut to a “how did you make this?” moment without breaking a sweat.

Why This Recipe Never Fails

This casserole leans on reliable players: cooked rice, diced ham, and a simple creamy binder that never splits. It’s flexible—swap veggies, change cheeses, and it still works.

The texture is prime: fluffy rice, juicy ham, pockets of veg, and a golden, crunchy top. Plus, it reheats like a dream, meaning tomorrow’s lunch is locked and loaded.

Leftover Ham and Rice Casserole: The Weeknight Hero You Forgot

Recipe by Wendy CarterCourse: Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

420

kcal

Ingredients

• 3 cups cooked rice (white, brown, or leftover takeout rice—day-old is ideal)

• 2 cups diced leftover ham (about 10–12 oz)

• 1 cup frozen peas and carrots (no need to thaw)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup shredded sharp cheddar (divided)

• 1/2 cup grated Parmesan

• 1 can (10.5 oz) cream of mushroom or chicken soup

• 3/4 cup milk (or half-and-half for extra richness)

• 2 tablespoons sour cream (optional but clutch for tang)

• 2 tablespoons butter

• 1 teaspoon Dijon mustard (sub 1/2 tsp dry mustard)

• 1/2 teaspoon smoked paprika (or regular paprika)

• 1/2 teaspoon black pepper

• Salt to taste (ham and cheese are salty—taste first)

• 1 cup crunchy topping (choose one: buttered panko, crushed buttery crackers, or French-fried onions)

• Fresh parsley or chives for garnish

Step-by-Step Instructions

• Heat the oven: Preheat to 375°F (190°C). Butter a 9×13-inch baking dish or similar casserole.
• Sauté aromatics: In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
• Mix the sauce: Reduce heat to low. Add soup, milk, sour cream, Dijon, smoked paprika, and black pepper. Whisk until smooth and steamy, 1–2 minutes. Taste and adjust salt—go easy.
• Combine the good stuff: In a large bowl, add cooked rice, ham, peas and carrots, 3/4 cup cheddar, and Parmesan. Pour in the sauce and fold gently until everything is evenly coated.
• Pan it up: Spread the mixture into the prepared baking dish. Top with remaining cheddar.
• Add crunch: Toss your chosen topping with a drizzle of melted butter (about 1 tablespoon) and sprinkle over the casserole. Yes, the crunch matters.
• Bake: Bake uncovered 25–30 minutes until bubbling at the edges and the top is golden. If using French-fried onions, add them for the last 10 minutes to prevent burning.
• Rest & garnish: Let sit 5 minutes so it sets. Shower with chopped parsley or chives. Serve hot and accept compliments gracefully.

Make-Ahead & Storage Guide

• Make-ahead (24 hours): Assemble up to the topping, cover, and refrigerate.
  

  Add topping right before baking. You may need an extra 5–10 minutes in the oven.

• Freeze (unbaked): Wrap tightly and freeze up to 2 months.
  

  Thaw in the fridge overnight, add topping, then bake.

• Leftovers: Store in an airtight container up to 4 days. Reheat at 350°F covered for 15 minutes or microwave in 60–90 second bursts.
• Freezing leftovers: Portion into freezer-safe containers for up to 2 months.
  

  Reheat from frozen at 325°F covered until hot.

Why You’ll Feel Good Eating This

It’s a smart rescue mission for leftovers, which saves money and reduces food waste—cue applause from your wallet and the planet. You get a balance of protein (ham), carbs (rice), and fiber (veggies).

Using sharp cheddar means you can use less cheese and still get big flavor. And with brown rice or extra veg, this turns from comfort food into comfort-food-with-benefits.

IMO, that’s a win.

Nutrition Stats

Approximate per serving (1/6 of recipe):

• Calories: ~420
• Protein: 22–25g
• Carbs: 38–42g
• Fat: 16–20g
• Fiber: 2–3g
• Sodium: 900–1100mg (varies by ham/cheese/soup)

To lighten: use reduced-sodium ham and soup, sub part-skim cheese, and go with brown rice. To boost fiber, add a cup of chopped broccoli or spinach.

Watch Out for These Traps

• Salty ambush: Ham + cheese + canned soup can overdo sodium.
  

  Taste the sauce before salting.

• Wet rice woes: Freshly cooked rice can be steamy and soggy. Use day-old rice or spread fresh rice on a sheet pan to cool and dry for 10 minutes.
• Burnt topping: If your oven runs hot, tent with foil after browning or add the topping halfway through.
• Dry casserole: If your rice is very dry, add an extra 1/4 cup milk to the mixture.
• Rubbery ham: Overbaking can toughen ham.
  

  Bake just until bubbly and hot—no marathon sessions.

Creative Alternatives

• Cheese swap: Try Gruyère for nutty vibes, Monterey Jack for meltiness, or a cheddar–pepper jack combo for kick.
• Veg upgrade: Stir in sautéed mushrooms, broccoli florets, corn, or chopped spinach. Clean-out-the-crisper energy.
• Rice remix: Use brown rice, wild rice blend, or even cooked quinoa for extra protein.
• Sauce twist: Replace canned soup with a quick from-scratch sauce: 2 tbsp butter + 2 tbsp flour + 1 cup milk + 1/2 cup chicken broth, thickened; season to taste.
• Topping fun: Panko + Parmesan + olive oil for a lighter crunch, or crushed Ritz for buttery nostalgia.
• Spice route: Add a pinch of cayenne, a spoon of green chiles, or a dash of hot sauce.
  

  FYI, a little heat wakes everything up.

FAQ

Can I use uncooked rice?

Not in this version. You need cooked rice to get the right texture and timing.

If you want to use uncooked rice, switch to a baked rice casserole method with extra liquid and longer cook time.

What if I don’t have canned soup?

Make a quick roux sauce: melt 2 tbsp butter, whisk in 2 tbsp flour for 1 minute, then whisk in 1 cup milk and 1/2 cup chicken broth. Simmer until thick, season with salt, pepper, and a pinch of onion/garlic powder.

Is there a dairy-free option?

Yes.

Use a dairy-free condensed soup or make a roux with olive oil and unsweetened oat milk. Swap in dairy-free cheddar shreds and skip Parmesan.

It won’t be identical, but it’ll still slap.

How do I keep the topping crispy for leftovers?

Reheat in the oven or air fryer so the topping re-crisps. If microwaving, add a fresh sprinkle of panko and hit it under the broiler for 1–2 minutes afterward.

Can I add eggs to make it more breakfast-y?

Totally.

Whisk 2–3 eggs into the sauce before mixing everything. Bake until set in the center.

You’ll get a sliceable, brunch-worthy casserole.

What if my ham is very sweet (like honey-glazed)?

Balance it with extra Dijon, a squeeze of lemon, or a pinch of red pepper flakes. A sharper cheddar also helps cut the sweetness.

Closing Notes

This Leftover Ham and Rice Casserole is the culinary equivalent of finding $20 in your coat pocket—unexpected, satisfying, and weirdly thrilling.

It rescues odds and ends, feeds a crowd, and scales up or down without drama. Keep it classic or riff like a pro; either way, dinner’s done and the dishes won’t revolt.

Next time ham’s on the menu, you’ll be rooting for leftovers.