The Broccoli Rice Casserole has tasty rice, carrots, corn, chopped ham, and cheese. This one-pan rice casserole uses leftover ham and is a family favourite.
– 2 tablespoons butter – 1 sweet onion, finely chopped – 1 cup chopped carrot – 1 cup chopped steamed broccoli – 1 cup chopped ham – 1 can (15.25 oz) gold n' white corn (drained well) – 1 can (10.5 oz) cream of broccoli – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 1/8 teaspoon ground thyme – 1 cup long-grain rice (I use basmati rice) – 2 cups water – 1 1/2 cups shredded cheese
Ingredients
Prepare the oven to a temperature of 350 degrees. Spray a baking dish that is either 9x9 or 9x13 inches with cooking spray and get it ready. Put aside for later.
It is recommended that the butter, onion, and carrots be placed in a frying pan and kept at a temperature of medium heat.
Wait roughly five minutes while stirring the mixture on a regular basis until the veggies have reached the desired level of doneness.
Assemble the broccoli, ham, and corn that have been steamed and chopped. After a few minutes of cooking, stir everything together.
A mixture of thyme, salt, pepper, and cream of broccoli soup should be added. Stir everything together until the creamed soup is completely incorporated into the mixture.
The dried rice and water should be added. Combine by stirring. Put in some shredded cheese, and toss everything together once more to blend it.
Pour the casserole mixture that was prepared in the skillet pan into the baking dish that has been prepared.
After forty minutes in the oven, the rice should be cooked through, there should be no liquid left, and the top of the casserole should be golden brown.
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