Broccoli Ham Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli Ham Casserole is the ultimate one-dish meal that brings together vibrant broccoli, savory diced ham, and a luscious cheddar cheese sauce. Perfectly seasoned with garlic and onion powder, the rich sauce is layered with a crispy topping of golden panko breadcrumbs and Parmesan for the ideal textural contrast. This easy-to-make casserole is ready in under an hour, making it a crowd-pleasing weeknight dinner or a delicious addition to your holiday spread. Plus, it’s an excellent way to use up leftover ham! Serve it piping hot and watch as your family devours every creamy, crunchy bite. A must-try for casserole lovers!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups cooked ham (diced)
- 2 cups sharp cheddar cheese (shredded)
- 1.5 cups milk
- 1 cup sour cream
- 3 tablespoons butter (unsalted)
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup panko breadcrumbs
- 0.5 cups Parmesan cheese (grated)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish or similar-sized casserole dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk while whisking to prevent lumps. Cook the mixture for 3-4 minutes until thickened.
Stir in the sour cream, garlic powder, onion powder, salt, and black pepper. Mix well, then remove from heat.
Add 1.5 cups of cheddar cheese to the sauce and stir until melted and smooth.
In a large mixing bowl, combine the cooked broccoli, diced ham, and cheese sauce. Toss gently until evenly coated.
Pour the broccoli and ham mixture into the prepared casserole dish. Smooth the top with a spatula.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and olive oil until evenly combined. Sprinkle the breadcrumb mixture over the casserole.
Sprinkle the remaining 0.5 cups of cheddar cheese over the breadcrumb topping.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Let the casserole rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 138.1 g | 690% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 10848 mg | 472% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 46.9 g | ||
| Protein | 243.8 g | 488% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3922 mg | 302% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
