Excited for Leftovers - Checking Temperature and Sanity STAT

I've been procrastinating about writing this post. Mostly because I was having second thoughts about this recipe, I wasn't sure if it really was as good as I thought it was. Today I had leftovers of this casserole - it's legit. It's good. I wish I brought more for lunch! Tomorrow lunch will be just as good!
Another recipe where cauliflower rice comes to the rescue instead of regular rice. Sure regular rice is delicious - why replace it? Well... some of us have #lifegoals and are trying to rock a more veggie lifestyle. This originally was a recipe with regular cream of chicken soup - I used the light version. Instead of rice, I used cauliflower rice.
Here's where my hesitation came in - Andy thought it needed hashbrowns. Um... no? The whole point is that it's less starch and lower-calorie - not to add more stuff to it. Last night as I scooped it into a container for my lunch I thought - well - worst case, I'll order something for lunch. No need - this reheated wonderfully and delicious. Honestly - it was good the first time too. You can really mix it up too - the veggies, the soup, the protein - no need for a boring casserole. Now I'm excited for tomorrow to have another serving.

Ham Broccoli Cheese Rice Casserole
Ingredients
1/2 medium onion diced
1 pkg frozen mixed veggies
1 cup frozen sweet corn
2 cups steamed broccoli florets
4 oz. deli ham diced
1 can condensed cream of chicken soup (low fat)
salt & pepper to taste
2 pinches ground thyme
1 cup long grain white rice (or cauliflower rice)
2 cups water
1 1/2 cups medium cheddar cheese grated

Instructions
Preheat oven to 350 degrees. Lightly grease 9 x 13 baking dish and set aside. Stir together all ingredients and poor into 9 x 13 glass baking dish. Bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.