Easy Leftover Rice Casserole

4.86 from 14 votes

Rice pie is an easy casserole made with leftover rice, cheese, vegetables, and ham. It's topped with breadcrumbs and a great way to use up leftovers!

Prep Time20

Cook Time20

Total Time40

Course: Lunch, Main Course

Cuisine: Italian

Servings: servings

Calories: 497kcal

Author: Rosemary Molloy

Ingredients

¾ cup freshly grated parmesan cheese (divided)
3 tablespoons bread crumbs
3 cups cooked rice
2 large eggs
1 small carrot (chopped)
1 tablespoon finely chopped fresh parsley
¼-½ teaspoon salt
1-2 dashes black pepper
1 cup firm mozzarella/gruyere or fontina shredded
4 ounces chopped cooked ham
1-2 tablespoons olive oil

US Customary - Metric

Instructions

Pre-heat oven to 400F (200C). Lightly grease and flour a 6 or 7 inch (15-18 cm) round cake pan or baking dish.
In a small bowl mix together 1/4 cup of parmesan cheese and the breadcrumbs. Set aside.
In a large bowl mix together the rice, eggs, ¼ cup parmesan, carrot, parsley, salt and pepper. Place half the mixture in the prepared pan and gently flatten and even out.
Sprinkle with the chopped ham, top with shredded cheese and ¼ cup of the grated parmesan cheese. Evenly place the remaining rice on top and top with the parmesan & breadcrumb mixture. Drizzle with the olive oil. Bake for 20 minutes. Let sit 5 minutes before serving. Enjoy!

Notes

Instead of chopped carrots you can substitute with 1/2 cup peas (pre-boiled) or even chopped mushrooms.

How to store the rice casserole

Store any leftovers in an airtight container in the fridge. It will keep for up to 2 days. Or freeze in a freezer safe container. It will keep for up to a month in the freezer. Thaw overnight in the fridge. Reheat in a skillet or microwave.

Nutrition