Ham, Rice & Vegetable Casserole

I had leftover ham in the refrigerator with some of my favorite spring vegetables on hand:  broccoli, asparagus, carrots and green peas.  Add a few other ingredients and within an hour, you have a delicious and beautiful casserole on the table.  This would be perfect for a quick weeknight meal, a potluck dinner or when you need some comfort food.

I used the quick cooking rice in a bag. While the vegetables sauteed, the rice cooked and was ready to be mixed in right before popping in the oven.

2 T. olive oil

1 medium yellow onion, chopped

2 carrots, peeled, halved lengthwise and chopped

2 cups chopped ham

2 cups broccoli florets

2 cups frozen green peas, thawed

2 cups asparagus (tops and some of the tender stem)

2 cups cooked rice

freshly ground black pepper
1/2 t. dried thyme

1 can cream of mushroom soup

1 1/2 cup finely shredded cheddar cheese (divided)

Preheat oven to 350 degrees.

In a large skillet, add olive oil. Over medium heat, add onion and carrots and let cook until carrots begin to soften. Add ham, broccoli, peas and asparagus. Let cook for 5 - 7 minutes, stirring occasionally.

Add cooked rice, a few grinds of black pepper, thyme, the soup and 1 cup of the cheese. 

Spray a 9 x 13 (or equivalent) casserole dish with non-stick spray.

Pour the mixture into the dish and cover with foil. Let bake for 30 minutes. Remove foil and add the remaining 1/2 cup of cheese. Return to oven for 5 minutes. Serve immediately.