Cheesy Ham & Rice Bake

Rice

• 1 cup long-grain white rice — uncooked
• 2 cups water or low-sodium chicken broth

Cheese Sauce

• 1 cup yellow onion — finely chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups whole milk
• ½ teaspoon dry mustard — ground
• 1 teaspoon Worcestershire sauce
• 1 ½ cups sharp cheddar cheese — shredded, divided
• 1 ½ cups cooked ham — cut into ½-inch dice
• 1 cup frozen peas — not thawed

Topping

• ½ cup plain breadcrumbs
• 2 tablespoons butter — melted

1. Cook Rice: Cook rice according to package directions using water or broth until just tender. Fluff with a fork and set aside uncovered.1 cup rice, 2 cups water or low-sodium chicken broth
2. Cook Onion: Preheat oven to 400°F. Melt butter in a large deep skillet over medium heat. Add onion and cook 5–7 minutes, stirring occasionally, until soft and translucent but not browned.3 tbsp butter, 1 cup onion
3. Make Cheese Sauce: Sprinkle flour, salt, pepper, and dry mustard over the onions. Cook 1 minute, stirring constantly, until no dry flour remains. Gradually whisk in milk. Cook 3–5 minutes, whisking often, until gently bubbling and thick enough to coat the back of a spoon. Remove from heat. Stir in Worcestershire sauce and ¾ cup cheddar cheese until smooth. Fold in ham and frozen peas. Taste and add more salt only if needed.3 tbsp flour, ¼ tsp salt, ¼ tsp black pepper, ½ tsp dry mustard, 2 cups milk, 1 tsp Worcestershire sauce, ¾ cup cheddar, 1½ cups ham, 1 cup peas
4. Layer Casserole: Lightly grease a 9×13-inch baking dish. Spread half the rice evenly in the dish, sprinkle with half the remaining cheddar cheese, then spoon over half the ham mixture. Repeat the layers with the remaining rice, cheddar, and ham mixture.rice, ¾ cup cheddar, ham mixture
5. Add Topping: Stir breadcrumbs with melted butter until evenly coated, then sprinkle over the casserole.½ cup breadcrumbs, 2 tbsp melted butter
6. Bake: Bake uncovered for 20–25 minutes, until the filling is bubbling around the edges, the breadcrumbs are golden, and the center reaches 165°F. If the topping browns before the center is hot, tent the casserole loosely with foil.
7. Rest and Serve: Let the casserole stand 5 minutes before serving.