Ingredients

• 2 cups cooked rice (I used the 10 minute Success Boil-in-Bag whole grain rice)
• 1 -2 cup cooked ham, depending on how much you had leftover (the one that I used was a spiral sliced honey ham)
• 1 (10 ounce) can broccoli cheddar cheese soup, condensed
• 3/4-1 cup milk
• 1/4 cup sour cream
• 1/2 cup French-fried onions
• 1 (15 ounce) can peas
• 1/2 cup cheddar cheese, shredded
• 1/4 cup French-fried onions
• 1/2 cup cheddar cheese, shredded
• 1/4 cup crouton, finely crushed (measured AFTER the croutons have been crushed)

Instructions

1. Cook rice according to package directions.

2. Preheat oven to 350.

3. Pull or dice ham into small pieces.

4. Place rice in a 13x9" baking dish and top with ham and stir to combine. Use as much or as little ham as you would like. I used almost 2 cups because I had a lot leftover from Christmas dinner.

5. In a large bowl, mix broccoli cheddar soup, milk and sour cream. Start with 3/4 c milk and add more if you would like it a little runnier. I prefer my soup base a little thicker.

6. Stir 1/2 c french fried onions, peas and 1/2 c cheddar cheese into the soup mixture.

7. When combined, pour the soup mixture over the rice/ham mixture and stir well, but gently, to combine.

8. Sprinkle 1/2 c cheddar cheese over the rice/soup mixture.

9. Top this with 1/4 c (or more) french fried onions.

10. In a plastic bag, crush croutons. It took about 1/4 bag of croutons to get 1/4 cup of crushed croutons (and I used the cheesy garlic flavor).

11. Sprinkle crushed croutons over top of all.

12. Bake, uncovered, for 20-30 minutes or until the edges start to get bubbly and it is heated through.