Recipe for Ham and Rice Casserole: Cheesy Bake With Savory Depth

This casserole brings comfort food to new heights with its rich, savory layers. I developed this version after years of tweaking, focusing on balancing the ham’s saltiness with a creamy, cheesy depth.

The key is cooking the rice just right before baking, ensuring it absorbs the flavors without turning mushy. A blend of cheddar and Swiss creates a perfectly melted texture that ties everything together.

What emerges from the oven is a golden, bubbling dish with tender rice, chunks of ham, and a savory cheesy topping that’s impossible to resist. It’s the kind of meal that feels like a warm hug.

Ideal for weeknight dinners or potlucks, this dish serves a crowd with minimal effort. Here’s how to make it.

Ingredients for Recipe for Ham and Rice Casserole

Pantry staples and deli ham combine for this ultimate comfort dish.

The ham is key here—honey-glazed or Black Forest from the deli counter adds the best flavor. Boar’s Head or Hormel are reliable brands. For the rice, long-grain white absorbs the creamy sauce perfectly without getting gummy. I always grab Mahatma or Carolina from the grocery store. The cheeses need to melt well, so avoid pre-shredded (it has anti-caking agents that affect texture).

No cooked ham? Diced deli ham at 1.5x the amount works in a pinch. Swiss cheese can be swapped for Gruyère (even richer). Whole milk is ideal, but 2% works too—just don’t go lower. Chicken broth can be vegetable broth for a lighter touch. The Dijon mustard is flexible: yellow mustard at double the amount if that’s all you’ve got.

This casserole tastes even better the next day. Store covered in the fridge for up to 4 days, or freeze portions for 2 months. Reheat in the oven covered with foil to keep it from drying out.

Step-by-Step Instructions for Ham and Rice Casserole

Here’s the method I use for a creamy, cheesy bake that never fails to impress.

Step 1: Cook the Rice and Prepare the Base

Start by cooking the 2 cups Long-Grain White Rice in the 1.5 cups Chicken Broth and 1.5 cups Whole Milk instead of water. This infuses the rice with rich, savory flavor from the start. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until the liquid is absorbed and the rice is tender.

While the rice cooks, finely dice the 1 whole Yellow Onion and mince the 2 cloves Garlic Cloves. Sauté them in a skillet with the 0.25 cup Unsalted Butter over medium heat until the onion turns translucent and the garlic is fragrant—about 5-6 minutes. This builds the flavor foundation for your casserole.

Step 2: Create the Creamy Cheese Sauce

Stir the 2 tbsp All-Purpose Flour into the onion and garlic mixture to form a roux. Cook for 1-2 minutes until it turns a light golden color. This thickens the sauce and removes the raw flour taste.

Slowly whisk in the remaining 1.5 cups Whole Milk and 1.5 cups Chicken Broth (if not already used in the rice). Add the 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, 0.5 tsp Kosher Salt, and 0.5 tsp Black Pepper. Stir until the mixture thickens and coats the back of a spoon—about 5 minutes.

Step 3: Combine All Ingredients and Layer

In a large bowl, mix the cooked rice, sautéed onion-garlic mixture, and the 2 cups Cooked Ham. Add 1 cup Sharp Cheddar Cheese and 1 cup Swiss Cheese, reserving the rest for topping. Stir until everything is evenly coated in the creamy sauce.

Transfer the mixture to a greased 9×13-inch baking dish and spread it out evenly. The dish should be filled but not overflowing. This size ensures even cooking and a perfect golden top.

Step 4: Bake to Bubbly, Golden Perfection

Sprinkle the remaining 1 cup Sharp Cheddar Cheese and 0.5 cup Swiss Cheese evenly over the top. Bake at 375°F for 25-30 minutes until the casserole is bubbly around the edges and the cheese is golden brown and melted through.

If the top isn’t browning enough, broil for 1-2 minutes at the end, but watch it closely to avoid burning. Let the casserole rest for 5-10 minutes after baking—this allows it to set and makes serving easier.

Regional Styles of recipe for ham and rice casserole

Midwest Classic

In my Cincinnati days, this dish often appeared at church potlucks with a creamy mushroom soup base. The Midwest version swaps the cheese sauce for 1 can cream of mushroom and 1 can cream of celery, adding a nostalgic comfort that reminds me of Mrs. Henderson’s gatherings. 💛

Southern Comfort

Down South, they add 1 tsp smoked paprika and top with buttery Ritz cracker crumbs for extra crunch. Some even stir in 1 cup diced bell peppers for color. The smoky depth pairs perfectly with the ham’s saltiness.

Pacific Northwest Twist

Here in Portland, I love adding ½ cup sautéed mushrooms from our farmers market and 2 tbsp fresh thyme. The earthy notes complement the Swiss cheese beautifully, bringing a gourmet touch to this homey dish.

New England Style

In Massachusetts, they often include 1 cup diced apples for a sweet-savory contrast. The apples soften during baking, adding a subtle brightness that cuts through the richness. I tried this once with Honeycrisp from my backyard tree.

Southwest Flare

For a Tex-Mex approach, mix in 1 can diced green chiles and 1 tsp cumin. Top with crushed tortilla chips instead of breadcrumbs. This version brings a little heat and a lot of flavor to the table.

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