Cooked rice, ham, and tender green beans in mushroom sauce with cheddar and an optional buttered breadcrumb topping.

Ham and Green Bean Rice Gratin

Name: Ham and Green Bean Rice Gratin
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups cooked rice; 1 cup fully cooked ham, diced; 2 cups fresh or frozen green beans, trimmed and cut; 1 cup shredded cheddar, divided; 1 cup milk; 1 can (10.5 ounces) condensed cream of mushroom soup; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; 1/2 cup breadcrumbs, optional; 1 tablespoon melted butter, if using breadcrumbs

By Corinne Griffith

October 16, 2026 4 Min Read

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Ham and green bean rice gratin brings cooked rice, diced ham, and tender green beans together in a creamy mushroom sauce. Cheddar melts over the top, with optional buttered crumbs for a crisp finish.

The rice and ham start cooked, and the beans get a brief head start too. That keeps the oven stage focused on heating the center and browning the topping rather than softening raw vegetables.

Why This Recipe Works

Cooked rice makes the base easy to combine and portion. The condensed soup and milk coat the grains without a separate roux.

Precooking and draining beans avoids crunchy fresh pieces or excess thaw water in the sauce. The buttered crumbs give a distinct topping rather than loose dry powder.

Ingredients and Preparation

2 cups cooked rice
1 cup fully cooked ham, diced
2 cups fresh or frozen green beans, trimmed and cut
1 cup shredded cheddar, divided
1 cup milk
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/2 cup breadcrumbs, optional
1 tablespoon melted butter, if using breadcrumbs

Rice: Measure 2 cups after cooking, not 2 cups dry. Safely cooled leftover rice can be used, but its original storage age still matters.

Beans: Fresh and frozen beans need different preliminary cooking. Follow the package for frozen beans and drain both types thoroughly before mixing.

How to Make Ham and Green Bean Rice Gratin

Step 1

Heat oven to 350 degrees F. Grease a 2 1/2- to 3-quart dish. Cook fresh beans in boiling water 4 to 6 minutes until nearly tender, or cook frozen beans by package directions; drain very well.

Step 2

Whisk soup, milk, powders, and pepper. Fold in cooked rice, ham, beans, and half the cheese. Taste salt cautiously.

Step 3

Spread in dish; add remaining cheese. If using crumbs, toss with melted butter and scatter on top.

Step 4

Bake 30 to 40 minutes until bubbling and center reaches 165 degrees F. Tent if topping darkens early.

Step 5

Rest 10 minutes before serving.

Tips for the Best Texture

Separate chilled rice clumps gently before folding into sauce. Do not pack the mixture firmly into the dish; a loose layer heats more evenly.

Salt cautiously because ham, soup, and cheese all contribute seasoning. Pepper and garlic powder can add flavor without extra salt.

Watch the crumbs near the end. Tent if they brown before the center reaches its temperature target, then uncover briefly only if needed.

Timing and Doneness

Plan for about 20 minutes of preparation and 30 to 40 minutes of baking plus a short rest. Cooking rice from scratch adds time unless done separately beforehand.

The center must reach 165 degrees F. Check a thick middle portion rather than only bubbling sauce at the edge. The beans should already be nearly tender before assembly.

Serving Ideas and Variations

Serve as a simple main dish with salad, sliced tomatoes, or a light vegetable side. Rice provides the starch, so extra bread is optional.

Try a different melting cheese or add a small amount of cooked mushrooms. Drain any extra vegetables so the sauce balance remains similar.

For more meals with similar ingredients, try country ham green bean potato stacks, country ham lima bean potato supper.

Make-Ahead, Storage, and Reheating

Cook rice and beans ahead, cool promptly in shallow containers, and refrigerate separately. Assemble within their safe storage windows. A cold gratin needs more oven time, and the baking dish must be suitable for the temperature change.

Refrigerate cooked portions within 2 hours, or within 1 hour above 90 degrees F. Use shallow containers and keep at 40 degrees F or below. Use within 3 days, sooner when an ingredient was already near the end of its safe storage time. Making a new dish does not reset the age of previously cooked meat or rice.

Reheat leftovers to 165 degrees F in the center, checking more than one spot in a thick portion. Add a small splash of milk if needed and cover loosely, checking the rice-and-ham center. The USDA leftovers guide explains prompt cooling and safe reheating.

For longer storage, freeze cooled individual portions airtight for up to 2 months for quality. Thaw in the refrigerator before reheating. Rice and beans may soften and dairy sauce may separate slightly.

Frequently Asked Questions

Is the rice measured dry?

No. Use 2 cups fully cooked rice.

Can I add raw fresh beans?

Precook them until nearly tender for this method.

Are breadcrumbs required?

No. Cheese alone makes a good topping.

Can I use older leftover rice?

Only rice still within its safe storage window; rebaking does not reset that clock.

Final Serving Notes

Serve after a short rest, with a spoon that reaches the rice and beans under the topping. Properly drained vegetables and a hot center make this gratin a practical use for safely stored cooked ingredients.