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I'm sharing my go-to dish for busy days with you: baked rice with ham and cheese. It's something I whip up weekly because it never fails. The mix of creamy rice, crunchy cheese, and flavorful ham doesn't just fill you up—it brings real joy too.
Why this casserole stands out
Rice works wonders in my kitchen. But when it's baked with ham and cheese, it turns into the ultimate comfort food. What's great? It's so simple you can throw it together even after a long day. Just what you need when you want something tasty on the table fast.
What goes into my casserole
I only use ingredients I truly enjoy in my cooking. The rice needs to be fluffy and separate, the ham juicy and packed with flavor. I always grate cheese fresh—that's what makes all the difference. Adding shredded carrot brings color and makes everything a bit healthier. The fresh parsley from my garden adds that special touch.
How it's done
First, I turn the oven on to 200 degrees. While the rice is cooking, I chop the ham into tiny cubes. I grate the carrot finely—just how the kids like it. Then I whisk eggs and cream with my favorite herbs. When everything comes together, the smell is already wonderful. Everything gets layered in the baking dish and topped with a generous helping of parmesan.
Smart prep work
What I really dig about this casserole: I can get it ready ahead of time. I often put it together at night and pop it in the oven the next day. It keeps well in the fridge and tastes almost better when reheated.
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Freezer-friendly meal
I always send one portion straight to my freezer. This saves me on hectic days. After thawing, I add some fresh cheese on top and it gets wonderfully crispy again in the oven.
Something for every taste
I love trying new twists in my kitchen. Sometimes I add tofu instead of ham for my veggie friends. The cheese can vary too—sometimes I go for tangy gouda, other times creamy cheddar. Each version has its own charm.
What I serve alongside
We usually have a crisp green salad with this. In winter, I might make a light tomato soup that pairs perfectly. While the casserole fills you up, having something fresh on the side really completes the meal.
Smart ways to use leftovers
This casserole doesn't last long at our house. But if there's some left, I put it in small molds and bake it again. My favorite trick: stuffing the mixture into bell peppers and baking them. This turns leftovers into something new.
A crowd-pleaser dish
Whether it's family dinner, office lunch, or party food, this dish works every time. With minimal effort, you create something that gets everyone excited. The empty plates tell the whole story.
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Getting the texture right
Texture makes all the difference. A good mix of cream and eggs keeps the casserole nice and moist. Sometimes I add an extra splash of cream if the rice seems too dry. You'll develop a feel for it over time.
My cheese secret
I always grate cheese fresh—it makes such a big difference. Pre-shredded cheese just doesn't melt as nicely. Sometimes I mix different types for more flavor. A combo of parmesan and gruyère is my absolute favorite.
Options besides ham
I like changing things up in my kitchen. Sometimes I use smoked chicken breast or spicy salami. For my vegetarian guests, I crisp up tofu cubes. Sautéed veggies also work great in this casserole.
Colorful veggie additions
Different veggies go in depending on the season. Fresh peas in spring, colorful peppers in summer. Corn adds a nice sweetness, broccoli makes it healthier. The beauty is you can toss in whatever you've got.
Creating the ultimate crust
The cheese crust is the crowning touch. A thick layer of parmesan turns golden and crispy under the broiler. Sometimes I sprinkle some blue cheese on top for a special flavor kick.
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Adored by kids
Little ones really go for this casserole. I use mild gouda instead of strong cheese and skip any hot spices. The creamy texture and melted cheese make everyone happy.
Ideal for meal prepping
This casserole is my meal-prep champion. I often make a big batch and divide it into portion containers. This gives the whole family something tasty ready for the week.
Meatless variation
For the meat-free version, I load up on extra veggies. Zucchini, broccoli, and mushrooms go wonderfully with the cheese. Fresh herbs add more flavor depth.
Extra crunchy topping
For the perfect crust, I mix panko with grated parmesan. Everything turns golden brown and wonderfully crisp under the broiler. This crunchy experience gets addictive.
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Totally balanced meal
This casserole isn't just tasty but well-rounded too. The veggies provide vitamins, the cheese offers important calcium. It's a family meal that's good for you and delicious.
Frequently Asked Questions
- → Kann ich gekochten Reis verwenden?
- Ja, gekochter Reis klappt super. Nur sollte er nicht zu weich sein, damit der Auflauf seine Struktur behält.
- → Welche Käsesorten passen noch?
- Gouda, Emmentaler oder Greyerzer sind prima Alternativen. Wichtig ist, dass der Käse schön schmelzen kann.
- → Ist der Auflauf zum Vorbereiten geeignet?
- Klar, du kannst alles schichten und später im Ofen backen. So bleibt er saftig und frisch.
- → Was statt Schinken nutzen?
- Probier gegartes Hähnchen, knusprigen Speck oder gebratene Pilze für eine vegetarische Variante.
- → Wie verhindere ich, dass Reste austrocknen?
- Im Kühlschrank abgedeckt bleibt er 2-3 Tage frisch. Zum Aufwärmen einfach im Ofen, damit der Käse wieder schmilzt.