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5 from 6 votes

Ham and Cheese Baked Rice Casserole

A ham and cheese baked rice casserole to make dinner a delicious yet easy task.
Course:Main Course
Keywords:baked rice, casserole, cheese, glutenfree, ham
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories705 kcal


  • 2 large egg yolks
  • cups heavy whipping cream
  • ½ small white or yellow onion small diced
  • 1 cup shredded carrots
  • 1 cup plus ¼ of chopped fresh parsley for sprinkling on top
  • 1 teaspoon salt or more if desired
  • 1 pinch ground black pepper
  • 8 oz shredded mozzarella cheese or other of your choice about 2½ cups, I used Colby & Monterey Jack
  • 8 oz chopped deli ham about 2½ cups
  • 2 cups cooked long-grain white rice either chilled or at room temperature
  • 1 cup shredded Parmesan cheese


  • Preheat oven to 350 degrees F. Grease with softened butter and then flour (it can be a gluten-free one) a medium baking dish; set aside.
  •  NOTE: If desired, you can place chunks of onion and carrot plus 1 cup of fresh parsley into a food processor and process until obtaining small pieces -- to avoid having to chop them by hand.
  • In a large bowl, whisk the yolks with the heavy cream. Add the onion, carrot, 1 cup of chopped parsley, salt and pepper, mozzarella, ham, and rice. Stir with a wooden spoon until obtaining a homogeneous mixture.
  • Place rice mixture into the greased/floured baking dish. Sprinkle the Parmesan cheese on top evenly. Bake, uncovered, for about 25-30 minutes on the lowest oven rack. Sprinkle 1/4 cup of chopped parsley on top and serve. Enjoy!

Recipe Notes

Leftovers must be covered and refrigerated for up to 2 days. Heat well before eating. 


Calories: 705kcal | Carbohydrates: 22g | Protein: 31g | Fat: 55g | Saturated Fat: 31g | Cholesterol: 262mg | Sodium: 1695mg | Potassium: 280mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6335IU | Vitamin C: 15.8mg | Calcium: 489mg | Iron: 1.7mg
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