Ingredients
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1 medium onion, chopped
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1 tablespoon oil (I use extra virgin olive oil)
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3 cups cooked rice
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2 cups cooked ham, diced
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3 cups broccoli florets, steamed
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1 (10 ounce) can corn
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1/2 cup milk
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2 (10 ounce) cans cream of mushroom soup
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1 dash salt
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1 dash pepper
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1 dash garlic powder
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2 cups cheddar cheese, shredded (I prefer extra-aged)
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1/2 cup parmesan cheese (use breadcrumbs if you don't have parm on hand)
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1/4 cup butter, melted or 1/4 cup margarine
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1/2 cup fine breadcrumbs
Instructions
- Preheat oven to 375 degrees.
- Cook onions in oil over a medium-low heat until soft.
- In a large bowl mix the milk, soup, seasonings and cheddar cheese together until combined. Gently stir in the cooked rice, ham, broccoli, corn and onions.
- Dump broccoli mixture into a large casserole dish.
- In a small bowl combine the melted margarine with the breadcrumbs and parmesan cheese using a fork until it becomes an even consistency.
- Spread breadcrumb mixture over the top of the casserole and bake uncovered for 30 minutes.