Delicious Leftover Ham and Orzo Casserole ❤️

Ingredients

• 2.5 cups Orzo Pasta (dry, any brand)
• 2.5 tablespoons Olive Oil (extra virgin preferred)
• 0.25 cup Green Onions (chopped)
• 0.25 cup Yellow Onion (chopped)
• 1 cup Celery (chopped)
• 2 tablespoons All-Purpose Flour (for thickening roux)
• 2 cups Diced Tomatoes (fresh or canned)
• 0.5 cup Chicken Broth (low‑sodium)
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon Onion Powder
• 0.25 teaspoon Garlic Powder
• 0.5 teaspoon Oregano (dried)
• 1.5 cups Diced Ham (leftover cooked ham, diced)
• 2.5 ounces Black Olives (pitted, sliced if desired)
• 2.5 cups Monterey Jack Cheese (freshly grated; can substitute mild cheddar or mozzarella)
• to taste Black Pepper (freshly ground)
• pinch Cayenne Pepper (optional for heat)
• as needed Non‑Stick Spray (to coat casserole dish)

Instructions

1. Cook Orzo Pasta

   Bring 2½ cups of water to a rolling boil in a small saucepan. Add the dry orzo, stir frequently to prevent sticking, and cook for about 10 minutes until al dente. Drain, give a quick rinse, and set aside.

   Time: PT12M

   Temperature: boiling

2. Sauté Onions and Celery

   Heat a skillet over medium heat, add 2½ tbsp olive oil, then add ¼ cup chopped green onions and ¼ cup chopped yellow onion. Cook, stirring, until the onions become slightly translucent (about 3‑4 minutes). Add 1 cup chopped celery and sauté for another 30 seconds.

   Time: PT5M

   Temperature: medium

3. Add Flour and Toast

   Sprinkle 2 tbsp all‑purpose flour over the softened onions and celery. Stir continuously for about 2 minutes until the flour turns a light golden color, forming a roux.

   Time: PT2M

   Temperature: medium

4. Add Tomatoes, Broth and Seasonings

   Stir in 2 cups diced tomatoes, ½ cup chicken broth, ½ tsp salt, ¼ tsp onion powder, ¼ tsp garlic powder, and ½ tsp dried oregano. Bring the mixture to a gentle simmer, then lower the heat and let it simmer for 5‑6 minutes.

   Time: PT6M

   Temperature: low

5. Combine Ham, Orzo, Olives, and Cheese

   Add 1½ cups diced ham, the cooked orzo, 2½ oz sliced black olives, and 1½ cups shredded Monterey Jack cheese to the skillet. Stir until everything is evenly coated and the cheese begins to melt.

   Time: PT3M

   Temperature: medium

6. Assemble Casserole

   Lightly spray the 7"×11" casserole dish with non‑stick spray. Transfer the mixture into the dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded Monterey Jack on top, add a pinch of black pepper, and optionally a pinch of cayenne pepper for heat.

   Time: PT5M

7. Bake Casserole

   Preheat the oven to 350°F. Place the casserole on the center rack and bake for 25‑30 minutes, or until the edges are bubbly and the cheese on top is golden brown.

   Time: PT30M

   Temperature: 350°F

8. Cool and Serve

   Remove the casserole from the oven and let it rest for about 5 minutes before slicing. Serve warm with a simple green salad and crusty bread.

   Time: PT5M

Nutrition Facts

Calories

394

Protein

20 g

Carbohydrates

60 g

Fat

30 g

Fiber

3 g