Preheat the oven to 350°F, and grease a 2 quart baking dish. Set aside.
Bring a large pot of lightly salted water to a boil. Place the broccoli into the boiling water and cook for 3 to 4 minutes until the broccoli is bright green and slightly less firm in texture.
2 cups fresh broccoli florets
Immediately drain the water, and rinse the broccoli with cold water. Make sure the broccoli is well dried then set aside.
In a small skillet over medium heat, melt the butter. Add the onion and cook until soft, about 3 to 4 minutes, then add the garlic. Cook for an additional 30 seconds then remove the pan from heat.
1 tablespoon unsalted butter, ½ cup white onion, 2 garlic cloves
In a large bowl, combine the onion mixture, cream of mushroom soup, cream of celery soup, milk, ¾ cup of cheese, Worcestershire sauce, salt and pepper.
10 ½ ounces cream of mushroom soup, 10 ½ ounces cream of celery soup, 1 ¼ cups milk, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon pepper
Next, stir in the ham, cooked rice, and blanched broccoli.
2 cups cooked ham, 2 cups cooked rice, 2 cups butter crackers, 2 tablespoons unsalted butter
Transfer to the prepared dish. Top with the remaining ¾ cup of shredded cheese, crushed crackers and drizzle with melted butter.
Bake for 30 to 40 minutes or until the filling bubbles and the crackers are golden brown.
Serve warm! See post for tips, FAQs, and storage options.