Cheesy Broccoli Rice Casserole

 Broccoli Rice Casserole is loaded with flavorful rice, carrots, corn, chopped ham, and cheese. This rice casserole is a great way to use up leftover ham, bakes up in one pan, and it's a family favorite. 

INGREDIENTS:

•  2 tablespoons butter
• 1 sweet onion, finely chopped
• 1 cup chopped carrots
• 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

INSTRUCTIONS:

1. Heat oven to 350 degrees. Prepare a 9x9 OR 9x13 baking dish and spray with cooking spray. Set aside. 
2. In a skillet pan, over medium heat, add the butter, onion, and carrots. Cook, stir occasionally, for about 5 minutes until vegetables are tender. 
3. Add in the chopped steamed broccoli, ham, and corn. Stir together and cook for a few minutes. 
4. Add the cream of broccoli soup, salt, pepper, and thyme. Stir together until the creamed soup is combined with everything.
5. Add the dry rice and water. Stir together. Add shredded cheese and stir together once more to combine. 
6. Pour the casserole mixture from the skillet pan into the prepared baking dish. Bake for 40 minutes or until rice is done , no liquid remains, and the top of the casserole is golden brown.