Cheesy Ham Rice Bake Food

HAM AND CHEESE BAKED RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Grease with softened butter and then flour (it can be a gluten-free one) a medium baking dish; set aside.
• NOTE: If desired, you can place chunks of onion and carrot plus 1 cup of fresh parsley into a food processor and process until obtaining small pieces -- to avoid having to chop them by hand.
• In a large bowl, whisk the yolks with the heavy cream. Add the onion, carrot, 1 cup of chopped parsley, salt and pepper, mozzarella, ham, and rice. Stir with a wooden spoon until obtaining a homogeneous mixture.
• Place rice mixture into the greased/floured baking dish. Sprinkle the Parmesan cheese on top evenly. Bake, uncovered, for about 25-30 minutes on the lowest oven rack. Sprinkle 1/4 cup of chopped parsley on top and serve. Enjoy!

CHEESY HAM & RICE BAKE

Steps:

• Heat oven to 425°F.
• Mix all ingredients except cheese in 2-qt. baking dish; cover.
• Bake 20 min.; uncover.
• Top with cheese. Bake, uncovered, 10 min. or until rice is tender and cheese is melted. Let stand 5 min. before serving.

HAM-CHEESE-RICE BAKE

Steps:

• Heat 3 Tbsp butter in skillet and saute onion 5 minutes, stirring often.
• Blend in next 4 ingredients (flour through worcestershire); you may need to add another 1 Tbsp butter if too much has cooked away.
• Add milk gradually and cook, stirring constantly, until smooth and thickened.
• Add 1 cup cheese and stir until melted and well blended.
• Stir in ham and peas.
• Spread 2 cups rice in the bottom of a shallow baking dish, pour half the ham-peas-sauce mixture over the rice and top with 1/2 cup shredded cheese.
• Repeat Step 6.
• Sprinkle with crumbs and dot with remaining 2 Tbsp butter.
• Bake at 400F until lightly browned and bubbly, about 20 minutes.

EASY CHEESY HAM AND VEGGIE RICE CASSEROLE-DIABETIC

Steps:

• Have rice already cooked and set aside.
• In 2 cups boiling water, drop the broccoli and carrots, bring back to a boil, reduce heat and simmer for 3 minutes.
• Drain veggies.
• Put vegetables and cooked rice back in sauce pan and put pan back on medium-low heat.
• Add ham, Swiss cheese, 1 ounce of the cheddar, milk, margarine and cayenne and stir gently.
• Sprinkle the remaining cheese evenly over the top, cover and cooke for 3 minutes, or until the cheese melts.

HAM AND RICE BAKE

Steps:

• In a large saucepan, combine the soup and 1/2 cup cheese; cook and stir until cheese is melted. Stir in the vegetables, rice and ham., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

BAKED HAM AND CHEESE RICE CASSEROLE

Steps:

• Preheat oven to 400.
• Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
• Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
• Drain and transfer to a mixing bowl. Toss the rice with a bit of butter to prevent grains from sticking together.
• While the rice is cooking, make a bechamel sauce. Heat the milk till you can see steam rising (do not boil). Melt the 4 T butter in a heavy saucepan over medium low heat.
• Add the flour and whisk till smooth. Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
• It will likely be very thick at first, but will become thinner as you whisk in more milk. As it thins, you can mix in more milk at a time.
• Cook, whisking constantly over medium low heat till sauce thickly coats the whisk. Season with salt and pepper and remove from heat.
• Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole. Add the ham and all but 2 T of the parmigiano-reggiano.
• Mix well and season to taste with salt and pepper.
• Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
• Pour in half the rice mixture. Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
• Add the remaining rice mixture and smooth the surface with a spoon.
• Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
• Bake for 15 minutes. If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
• Remove from the oven and allow to settle for about 5 minutes before serving.

CHEESY HAM AND RICE SOUP

Steps:

• In a saucepan, saute celery and onion in butter until tender.
• Add carrots; cook and stir for 1-2 minutes.
• In a large kettle or Dutch oven, combine the flour, salt and pepper.
• Gradually stir in cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in cheese until melted.
• Stir in the wild rice, ham, brown rice, bouillon, celery mixture and water.
• Return to a boil.
• Sprinkle with almonds if desired.

CHEESY LEFTOVER HAM CASSEROLE

Steps:

• Cook rice according to package directions.
• Preheat oven to 350.
• Pull or dice ham into small pieces.
• Place rice in a 13x9" baking dish and top with ham and stir to combine. Use as much or as little ham as you would like. I used almost 2 cups because I had a lot leftover from Christmas dinner.
• In a large bowl, mix broccoli cheddar soup, milk and sour cream. Start with 3/4 c milk and add more if you would like it a little runnier. I prefer my soup base a little thicker.
• Stir 1/2 c french fried onions, peas and 1/2 c cheddar cheese into the soup mixture.
• When combined, pour the soup mixture over the rice/ham mixture and stir well, but gently, to combine.
• Sprinkle 1/2 c cheddar cheese over the rice/soup mixture.
• Top this with 1/4 c (or more) french fried onions.
• In a plastic bag, crush croutons. It took about 1/4 bag of croutons to get 1/4 cup of crushed croutons (and I used the cheesy garlic flavor).
• Sprinkle crushed croutons over top of all.
• Bake, uncovered, for 20-30 minutes or until the edges start to get bubbly and it is heated through.