Are you craving a hearty, delicious meal that combines the savory goodness of ham with the sweet crunch of carrots? Look no further! This Big Valley Cookbook Casserole is about to become your new favorite family dinner. Imagine a mouthwatering dish that's packed with flavor, easy to prepare, and guaranteed to bring smiles to the dinner table. Whether you're a busy parent, a home cook looking for a reliable recipe, or someone who loves comforting, classic American cuisine, this casserole is your perfect solution!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups diced ham
- 4 cups carrots, sliced
- 1 cup onion, chopped
- 2 cups cooked rice
- 1 can cream of mushroom soup
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish with butter or cooking spray.
- In a large mixing bowl, combine diced ham, sliced carrots, and chopped onions. Mix thoroughly to distribute ingredients evenly.
- Add cooked rice to the ham and vegetable mixture, stirring gently to incorporate all ingredients.
- Pour the cream of mushroom soup over the mixture and mix well, ensuring all ingredients are coated with the soup.
- Season the casserole mixture with salt and pepper to taste, stirring to distribute the seasonings evenly.
- Transfer the entire mixture into the prepared casserole dish, spreading it out in an even layer.
- Sprinkle shredded cheese over the top of the casserole, covering the entire surface.
- Cover the casserole dish with aluminum foil to prevent excessive browning.
- Place the casserole in the preheated oven and bake for 35-45 minutes, or until carrots are tender and cheese is melted.
- Remove foil during the last 10 minutes of cooking to allow cheese to brown slightly.
- Remove from oven and let stand for 5-10 minutes before serving to allow the casserole to set.
Tips
- For extra flavor, consider using honey-glazed or smoked ham to add depth to the dish.
- Ensure your rice is slightly undercooked before mixing, as it will continue to cook in the casserole.
- For a crispier top, switch your oven to broil for the last 2-3 minutes of cooking (watch carefully to prevent burning).
- Use freshly shredded cheese instead of pre-packaged for better melting and flavor.
- If you prefer a creamier casserole, add a splash of milk or sour cream to the cream of mushroom soup.
- Let the casserole rest for exactly 5-10 minutes after cooking to allow the flavors to meld and the dish to set properly.
- For a lighter version, use low-fat cheese and cream of mushroom soup with reduced sodium.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
