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

Ingredient Substitutions

• Instead of Orzo Pasta: Ditalini pasta, Couscous, Rice
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Green Onions: Scallions
• Instead of Yellow Onion: White onion
• Instead of Celery: Carrots, Bell pepper
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Diced Tomatoes: Crushed tomatoes, Tomato sauce
• Instead of Chicken Broth: Vegetable broth, water with bouillon
• Instead of Oregano: Italian seasoning
• Instead of Diced Ham: Cooked turkey, cooked chicken
• Instead of Black Olives: Green olives, capers
• Instead of Monterey Jack Cheese: Mild cheddar, Mozzarella, Colby
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Non‑Stick Spray: Butter or oil brush

Equipment Needed

• Small Saucepan
• Skillet
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Colander
• Wooden Spoon or Spatula
• Casserole Dish (7" x 11")
• Oven

Critical Steps — Do Not Skip

• Cooking the orzo al dente without overcooking.
• Toasting the flour to create a proper roux.
• Baking until the casserole is bubbly and the cheese is golden.

Chef Tips from the Video

• Use leftover ham with a bit of glaze for extra flavor.
• Add a handful of fresh herbs like parsley or basil just before serving.
• For a crispier top, switch half of the Monterey Jack with shredded sharp cheddar.
• If you like a smoky note, stir in a teaspoon of smoked paprika with the spices.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat covered.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the orzo a day ahead and store it rinsed in the fridge.
• Assemble the casserole up to the baking step, cover, and refrigerate; bake when ready to serve.
• If freezing, assemble, cover tightly, and freeze; bake from frozen adding 10‑15 extra minutes.

Frequently Asked Questions