If you are looking at broccoli rice casserole recipes, you will find dozens of variations of a basic recipe. I like most any one of them, but here is my absolute, hands down, favorite broccoli casserole in the whole world! It has been on the menu of every special holiday in my family as long as I can remember! What makes it different is the addition of ham and the creamy white sauce with a little tang that comes from the sour cream and lemon juice. (Don’t worry, it doesn’t have the least bit of lemon flavor).
For holiday dinners, my niece Jill (who also thinks this is the best item on the menu) and I always tell my sister that she needs to at least double the recipe so we’ll get our fill. We always worry about going hungry when we leave my sister’s table. NOT!!! She puts on a feast like nobody else! I think we had like 20 items on the Thanksgiving menu for a group of about 13 or so people. I’m thinking I’d like a plate of those leftovers now…..
OK, I digress. Back to the casserole. It is also a great way to use up some of that leftover ham from a holiday dinner. With the Easter holiday coming up, you should keep this recipe handy. It is a keeper!
- 2 (10 ounce) packages frozen broccoli, cooked & drained
- 1 1/2 or more cups grated cheddar cheese
- 2 cups cubed ham
- 1/8 teaspoons pepper
- 1 1/2 cup cooked rice
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 tablespoons lemon juice
- 1 cup sour cream
- Salt & pepper to taste
In small sauce pan over a medium heat, melt butter.
Add flour and stir until the butter and flour are well combined.
Pour in milk, stirring constantly as it thickens.
Add sour cream and lemon juice to the sauce.
Layer the casserole in a 9×13 dish as follows: broccoli, 1/2 the cheese, ham, salt, pepper, rice, white sauce, and the other 1/2 of the cheese.
Bake at 350°F until heated through.