Baked Ham and Rice Casserole (Arroz de Forno Misto)
Perfectly cheesy Brazilian Ham and Rice Casserole brings together cooked white rice, savory ham, carrots, mozzarella, and Parmesan in a creamy baked dish ready in 40 minutes.
Leftover rice and ham work well in this Brazilian cheesy ham and rice casserole, with tender vegetables, melted cheese, and a golden Parmesan topping. It's a practical dinner made with ingredients you may already have on hand. For more rice dishes, try my Chicken Baked Rice, Galinhada, or Greek Rice.
Quick Look: Ham and Rice Casserole
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- ⏲️ Total Time: 40 minutes
- 🍽️ Servings: 6
- 🌎 Cuisine: Brazilian
- 🧀 Flavor Profile: Savory ham, mild melted cheese, Parmesan, and fresh parsley
- 🍚 Texture: Creamy rice with tender vegetables and a golden cheese topping
- 👩🍳 Difficulty: Easy
- 🥘 Best For: Family dinners and using leftover rice or ham
- ♨️ Cooking Method: Oven-baked at 350°F
- 🧀 Key Ingredients: Cooked long-grain white rice, deli ham, mozzarella, Parmesan, heavy cream, and egg yolks
- Why This Recipe Works: Heavy cream keeps the rice moist, while egg yolks help the mixture set without becoming dry. Using cooked rice also saves preparation time and makes leftover rice useful.
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Jump to:
- Quick Look: Ham and Rice Casserole
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Ham and Rice Casserole
- Expert Tips for Ham and Rice Casserole
- FAQ About Ham and Rice Casserole
- More Recipes to Make with Ham
- Baked Ham and Rice Casserole (Arroz de Forno Misto)
- Storage and Reheating
Ingredients
- Cooked long-grain white rice – 2 cups. Its fluffy, separate grains keep the casserole from becoming too sticky. Use cooked rice that is chilled or at room temperature.
- Chopped deli ham – 8 oz (about 2 ½ cups). Savory and slightly salty, with tender pieces that complement the creamy rice and cheese. Leftover cooked ham works just as well.
- Shredded mozzarella cheese – 8 oz (about 2 ½ cups). Melts into soft, stretchy strands with a mild, milky taste. Colby or Monterey Jack are good alternatives.
- Heavy whipping cream – 2 ½ cups. Keeps the rice moist and gives the casserole a rich, silky consistency.
- Egg yolks – 2 large. Help thicken the cream mixture during baking without making the casserole too firm.
- Shredded Parmesan cheese – 1 cup. Its nutty, salty taste contrasts with the mild mozzarella, and the topping turns lightly golden in the oven.
- Shredded carrots – 1 cup. Their natural sweetness complements the salty ham, and they become tender during baking.
- White or yellow onion – ½ small, finely diced. Brings a mild savory sweetness that blends with the other ingredients.
- Fresh parsley – 1 ¼ cups, chopped and divided. Its fresh, slightly grassy taste helps balance the richness of the cream and cheese. Reserve ¼ cup for garnish.
- Salt and black pepper – 1 teaspoon salt, or more to taste, and a pinch of ground black pepper. Adjust the salt carefully since the ham and Parmesan are already salty.
How to Make Ham and Rice Casserole
- Preheat the oven: Set the oven to 350°F (175°C).
- Grease the baking dish: Coat a medium baking dish with softened butter, then dust it with regular or gluten-free flour. Set aside.
- Chop the vegetables: Finely dice the onion, shred the carrots, and chop the parsley.
Note: To save time, place chunks of onion and carrot with 1 cup of fresh parsley in a food processor. Pulse until finely chopped. - Whisk the egg yolks and cream: In a large bowl, whisk the 2 egg yolks with 2 ½ cups of heavy whipping cream until combined.
- Mix the rice, ham, and cheese: Add the onion, carrots, 1 cup of chopped parsley, salt, black pepper, shredded mozzarella, chopped ham, and cooked rice to the cream mixture. Stir with a wooden spoon until evenly combined.
- Assemble the casserole: Transfer the rice mixture to the greased and floured baking dish and spread it evenly. Sprinkle the Parmesan cheese over the top.
- Bake the casserole: Place the uncovered baking dish on the lowest oven rack and bake for 25–30 minutes, until the cheese melts and the casserole is cooked through.
- Garnish and serve: Sprinkle the remaining ¼ cup of chopped parsley over the casserole and serve hot.
FAQ About Ham and Rice Casserole
Finely dice the onion, shred the carrots with a box grater, and chop the parsley with a knife. A food processor isn't necessary for this recipe.
Use the full amount of heavy cream and egg yolks specified in the recipe. Measure the rice after cooking, since using too much rice can change the creamy consistency.
Yes. Thaw frozen vegetables and drain them thoroughly before mixing them with the rice. Excess moisture can make the casserole watery.
More Recipes to Make with Ham
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Baked Ham and Rice Casserole (Arroz de Forno Misto)
Equipment
- 1 oven
- 1 Baking dish
- 1 bowl
Ingredients
- 2 large egg yolks
- 2 ½ cups heavy whipping cream
- ½ small white or yellow onion – finely diced
- 1 cup shredded carrots
- 1 ¼ cups chopped fresh parsley – divided (1 cup for the casserole and ¼ cup for garnish)
- 1 teaspoon salt or more to taste
- 1 pinch ground black pepper
- 8 oz shredded mozzarella cheese or another cheese of your choice, such as Colby or Monterey Jack – about 2 ½ cups
- 8 oz chopped deli ham – about 2 ½ cups
- 2 cups cooked long-grain white rice – chilled or at room temperature
- 1 cup shredded Parmesan cheese
Instructions
- Preheat the oven: Set the oven to 350°F (175°C).
- Grease the baking dish: Coat a medium baking dish with softened butter, then dust it with regular or gluten-free flour. Set aside.
- Chop the vegetables: Finely dice the onion, shred the carrots, and chop the parsley.Note: To save time, place chunks of onion and carrot with 1 cup of fresh parsley in a food processor. Pulse until finely chopped.
- Whisk the egg yolks and cream: In a large bowl, whisk the 2 egg yolks with 2 ½ cups of heavy whipping cream until combined.
- Mix the rice, ham, and cheese: Add the onion, carrots, 1 cup of chopped parsley, salt, black pepper, shredded mozzarella, chopped ham, and cooked rice to the cream mixture. Stir with a wooden spoon until evenly combined.
- Assemble the casserole: Transfer the rice mixture to the greased and floured baking dish and spread it evenly. Sprinkle the Parmesan cheese over the top.
- Bake the casserole: Place the uncovered baking dish on the lowest oven rack and bake for 25–30 minutes, until the cheese melts and the casserole is cooked through.
- Garnish and serve: Sprinkle the remaining ¼ cup of chopped parsley over the casserole and serve hot.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftovers in shallow, airtight containers and refrigerate within 2 hours. Keep refrigerated for up to 3–4 days. Freeze: Store cooled portions in airtight, freezer-safe containers for up to 2–3 months for best quality. The cream and cheese may become slightly grainy after thawing. Reheat: Cover the casserole with foil and warm in a 350°F (175°C) oven until heated through. Individual portions can also be reheated in the microwave, covered to retain moisture.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Hi Denise! I saw this baked rice on Pinterest and decided to give it a try. I am so happy that I did because it was comforting, cheesy and so delicious. Next time I will try with chicken or sausage.
Hello!
I want to try this recipe, but was hoping to avoid cooking the rice ahead of time. Do you have any suggested adaptations for using uncooked rice? I'm wondering how much extra moisture I should put in.
Thanks!
Hi, Alyssa! Yes, you can adapt this recipe for sure.
If you don't want to precook the rice, please follow the instructions below:
1. In a large baking pan or pyrex, mix 1 cup of (uncooked) parboiled long grain rice with 2 1/4 cups BOILING water and 2 TBSP butter. Bake covered for about 20-25 minutes.
2. Then, uncovered pan and mix the just cooked rice in the oven with all the other ingredients and their amounts stated in the recipe. Bake for the time stated there. NOTE: Make sure any added liquids are at least warm or hot; otherwise cream will curd.
I hope this helps. It will take more time to get this recipe ready but that is the best way to adapt this recipe without having to use cooked rice leftovers.
This looks so delicious and easy to make, a winner!
My family and I love this cheesy, delicious casserole!
That is amazing! With those beautiful pictures, I can even smell it!;)
Denisse I'm rapidly becomeing your number one fan. Love your pics and recipes! Keep rocking my friend!
This is exactly what I was looking for, thank you so much! Had to laugh out loud over your requeijão comment! We put Catupiry in EVERYTHING! I plan on making this tonight, it is snowing outside and Arroz de Forno is perfect, I will serve it with pão de queijo!
Dorace: I am so glad that you found here the recipe that you needed. This is a family fave. Enjoy!
Amazing recipe! Everyone at home just loved it….thanks for sharing! I am a big fan of your blog and I always find here some delicious food 🙂
Wow! Thanks a ton, Dom! I am so glad your family enjoyed this dish which is truly a family favorite at my household.
I won a bunch of crock pots and dishes that I just haven't known what I will cook in them, that is until now. I freakin LOVE this super simple yet oh so tasty feed, perfect week night feed. Adding to my list. Thanks love.
Wow. Just like Ash says, this is a rich, decadent dish, that completely transforms any leftover rice. Beautiful rice casserole dear Denise and like you mentioned, the possibilities are endless! We'll be trying that one with broccoli and other veggies as we've cut down (drastically) our bacon and processed meats consumption ourselves. We bet it'll taste amazing!
And yes. One can never have too much cheese!:):)
Pinned!
xoxoxo
Such a decadent looking dish my dear. So comforting. My boys would love to have this.
Hope you had a wonderful weekend.
xx
I was wondering what I should cook for dinner tonight- now I know! Thanks for the idea!
Enjoy it, Fran!!!
Great looking dish! I love to do gratins like this -- so much flavor. And I can never resist a cheesy dish. 🙂 Good stuff -- thanks.
Now this is really something here... you convinced me girl. I can think of a gazillion of varieties for this amazing dish. Your arroz de forno looks so delicious.
This would be perfect for me to take to work for lunch!
This is a great idea to use leftover rice.
Wow that really looks delicious! Look at that melting cheese, its something to die for 🙂
What a wonderful dinner recipe! One dish dinners are such time savers. The huge plus this recipe brings is all that scrumptious, creamy sauce. And a great way to use up leftovers!
This looks absolutely fantastic! So creamy, savory, and comforting. 🙂