Pondering what to do with all the leftover ham from Easter? Look no further! This ham casserole is sure to clear the fridge as quickly as it clears plates. Not only does it have fluffy rice and tender green peas, it also gets a piquant kick from the poblano pepper in a homemade, cheesy sauce. And what is a casserole without a buttery, crunchy topping? A sham! Not really—there are plenty of marvelous family-favorite casseroles that stand on their own, but why not throw on some salty, flaky crackers?
How do you make ham casserole?
This recipe is super easy and made from scratch! Start by cooking the rice with aromatic thyme, soy sauce, and chicken broth. After that, sauté peppers, onions, and garlic in butter until they're nice and soft. Next, make a quick sauce with flour and milk before stirring in zippy sour cream and pepper jack cheese. Fold it all together with the rice, ham, and peas, and top it off with buttery crackers and more cheese. Bake it and you're ready to dive in!
What kind of ham do you use in ham casserole?
This recipe calls for 2 cups of cubed ham. This is a beautiful use of those honey-cured holiday leftovers, but a half pound of any ham from the deli counter will work very well with this recipe.
Can ham casserole be frozen?
Ham casserole is a great make-ahead freezer meal. It can be made all the way through step 4, just cover in plastic wrap and then foil. Before baking, thaw the casserole completely, preferably overnight in the refrigerator. Remove the plastic wrap, cover with foil, and bake for 15 minutes to heat through before uncovering it and baking it until golden, about 15 to 20 minutes more.
from What to Cook https://ift.tt/SUwgMnY