Heat oven to 350 degrees. Prepare a 9x9 OR 9x13 baking dish and spray with cooking spray. Set aside.
In a skillet pan, over medium heat, add the butter, onion, and carrots. Cook, stir occasionally, for about 5 minutes until vegetables are tender.
Add in the chopped steamed broccoli, ham, and corn. Stir together and cook for a few minutes.
Add the cream of broccoli soup, salt, pepper, and thyme. Stir together until the creamed soup is combined with everything.
Add the dry rice and water. Stir together. Add shredded cheese and stir together once more to combine.
Pour the casserole mixture from the skillet pan into the prepared baking dish. Bake for 40 minutes or until rice is done , no liquid remains, and the top of the casserole is golden brown.
I don't have a 1/8 teaspoon so I just use the 1/4 teaspoon and fill it halfway with the ground thyme. Just eyeball it!
You can use a can of yellow corn in place of the gold n' white.
I use a frozen steamable bag of broccoli. Cook in the microwave according to the directions and then chop some, measure 1 cup of it and add it in.
It's easiest if you have everything ready to go before starting this recipe. I make sure to have the cheese shredded, the broccoli steamed and chopped, etc.
If you don't want that crunchy top from baking it uncovered, cover the baking dish with foil before baking. If wanted, take the foil off the last 5-10 minutes of the bake time.