Hamalaya Casserole

This layered ham and rice casserole is the kind of weeknight dinner that uses what you already have in the pantry. Diced cooked ham, green beans, and instant rice bake together in a creamy soup base, topped with melted cheese and a dusting of paprika.

Layering matters here. The soup mixture goes in first, then the dry minute rice settles into it and absorbs the liquid as it bakes. Ham and green beans go on top so they stay distinct instead of turning mushy at the bottom. The cheese melts over everything during the last few minutes.

The whole thing comes together in about 35 minutes, and the only real prep is dicing the ham and heating the soup base. This is a great use for leftover holiday ham or deli ham that needs using up.

Kitchen Tips

• Do not stir the layers together. The rice needs to sit in the soup liquid to cook properly. Mixing everything turns it into a soupy mess.
• Cover the casserole tightly with foil or a lid. The steam is what cooks the minute rice through.
• Use sharp cheddar for the topping. Mild cheese melts fine but adds almost no flavor to a dish this simple.

Variations

• Swap green beans for frozen peas or broccoli florets.
• Use cream of chicken soup or cream of celery soup for a different flavor base.
• Add a splash of Dijon mustard to the soup mixture for a sharper, more complex sauce.