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Baked Ham And Cheese Rice Casserole

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Ingredients

Adjust Servings:
1 1/2 cups arborio rice
4 tablespoons butter (plus more for rice and baking dish)
2 cups milk
1/4 cup flour
6 ounces boiled ham, sliced thin and chopped
3/4 cup grated parmigiano-reggiano cheese
6 ounces fresh mozzarella cheese

Nutritional information

710.9
Calories
284 g
Calories From Fat
31.6 g
Total Fat
18.9 g
Saturated Fat
112 mg
Cholesterol
1236.8 mg
Sodium
73 g
Carbs
2.3 g
Dietary Fiber
0.6 g
Sugars
32 g
Protein
212g
Serving Size

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Baked Ham And Cheese Rice Casserole

Features:
    Cuisine:

    A simple, cheesy dish from Every Night Italian. The arborio rice gives this a lucious texture. used grated mozzarella from a bag and it was just fine.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Baked Ham and Cheese Rice Casserole, A simple, cheesy dish from Every Night Italian The arborio rice gives this a lucious texture used grated mozzarella from a bag and it was just fine , A simple, cheesy dish from Every Night Italian The arborio rice gives this a lucious texture used grated mozzarella from a bag and it was just fine


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    Steps

    1
    Done

    Preheat Oven to 400.

    2
    Done

    Fill a Pot With 3 Qts of Water and Bring to a Boil; Add Rice and Stir Well.

    3
    Done

    Cook Covered For About 15 Minutes, Stirring Occasionally, Until Rice Is Cooked but Still Firm to the Bite.

    4
    Done

    Drain and Transfer to a Mixing Bowl. Toss the Rice With a Bit of Butter to Prevent Grains from Sticking Together.

    5
    Done

    While the Rice Is Cooking, Make a Bechamel Sauce. Heat the Milk Till You Can See Steam Rising (do not Boil). Melt the 4 T Butter in a Heavy Saucepan Over Medium Low Heat.

    6
    Done

    Add the Flour and Whisk Till Smooth. Add the Hot Milk a Few Tablespoons at a Time at First, Whisking Till Mixture Is Smooth Before Adding More Milk.

    7
    Done

    It Will Likely Be Very Thick at First, but Will Become Thinner as You Whisk in More Milk. as It Thins, You Can Mix in More Milk at a Time.

    8
    Done

    Cook, Whisking Constantly Over Medium Low Heat Till Sauce Thickly Coats the Whisk. Season With Salt and Pepper and Remove from Heat.

    9
    Done

    Pour the Bechamel Sauce Over the Rice, Reserving a Few Spoonfuls For the Top of the Casserole. Add the Ham and All but 2 T of the Parmigiano-Reggiano.

    10
    Done

    Mix Well and Season to Taste With Salt and Pepper.

    11
    Done

    Butter the Bottom and Sides of a 2 1/2 Qt Baking Dish That Is About 3 1/2 Inches Deep.

    12
    Done

    Pour in Half the Rice Mixture. Slice the Mozzarella About 1/8 Inch Thick and Layer the Slices Over the Rice.

    13
    Done

    Add the Remaining Rice Mixture and Smooth the Surface With a Spoon.

    14
    Done

    Spread the Remaining Bechamel Over the Top and Sprinkle With the Remaining 2 T Parmegiano-Reggiano.

    15
    Done

    Bake For 15 Minutes. If After 15 Minutes, the Top Is not Speckled With Brown, Place the Casserole Under the Broiler For 1-2 Minutes, or Till Top Begins to Brown.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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