- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 package (16 ounces) frozen California-blend vegetables, thawed
- 1 cup cooked rice
- 1 cup cubed fully cooked ham
- 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. Yield: 4 servings.
Originally published as Ham and Rice Bake in Quick Cooking July/August 2002, p8
Reviews for Ham and Rice Bake
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Reviewed Sep. 15, 2012
"My family thought this was a good casserole, although a little bland. I added another cup of cooked rice and more ham for our hearty appetites. An easy dish for a busy night."