I got this casserole recipe years ago when I was a brand new teacher. One family in the church I attended “adopted” me, the only single teacher in the small school! Jana made this for her family and served it one time when I was at her home for dinner. It is delicious! And the great this about this recipe is that it makes a double batch so that half of it can be frozen for a meal at a later date. We all have those times when the day is hectic and just the thought of having to prepare dinner for the family makes us want to curl up and hide! Make this recipe over the weekend, and you will have a meal ready for next week! Of course, you could also share with a friend who might be having a hard day!
8-oz jar (1 cup) process cheese spread (I make a white sauce and add shredded cheddar instead)
2 cans cream of chicken soup, mushroom soup, or one of each (whatever you desire)
1/2 c. milk
1/2 c. chopped onion (use onion powder if you don’t like onions)
4 tbsp. butter
20 oz. frozen chopped broccoli
4 c. diced cook ham
2 c. instant rice
1/2 tsp. Worcestershire sauce
In a large bowl, blend cheese, soup and milk. In a skillet, cook onion in butter until tender. Add broccoli and cool until almost tender. Drain.
Add the onion, broccoli, ham, uncooked rice, and Worcestershire sauce to the soup mixture. Pour into 2 lightly greased casserole dishes.
At this point you can bake the casserole at 350 degrees for 35-40 minutes or you can freeze the casserole. For freezing, cover casserole tightly and label it before freezing.
To bake a frozen casserole, place it covered in the oven at 400 degrees. Bake for 1-1/2 hours. Uncover and continue baking for 30 minutes more or until hot throughout and lightly golden.