Creamy Ham Broccoli and Mushroom Casserole
Indulge in the ultimate comfort food with this Creamy Ham Broccoli and Mushroom Casserole, a hearty dish perfect for weeknight dinners or family gatherings. Packed with tender broccoli florets, savory sautéed mushrooms, and juicy diced ham, this casserole is coated in a luscious homemade cheese sauce made with sharp cheddar, milk, and a hint of garlic powder. Fluffy white rice forms the base, while a golden, crispy topping of panko breadcrumbs and Parmesan cheese adds an irresistible crunch. Ready in under an hour, this easy-to-make casserole is a one-pan meal that’s as satisfying as it is delicious. Perfect for using up leftover ham, it’s a crowd-pleaser you’ll want to make on repeat!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 3 tablespoons unsalted butter
- 8 ounces mushrooms, sliced
- 2 cups cooked ham, diced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 1.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2.5 cups cooked white rice
- 0.75 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and brown slightly. Remove the mushrooms and set aside.
To the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and chicken broth, ensuring the mixture is smooth. Cook for 3-4 minutes, stirring frequently, until thickened.
Stir in the shredded cheddar cheese, garlic powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked white rice, broccoli florets, cooked mushrooms, diced ham, and the cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread into an even layer.
In a small bowl, mix the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before serving. Enjoy your creamy ham, broccoli, and mushroom casserole!
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.9 g | 209% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 11065 mg | 481% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 43.3 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2547 mg | 196% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3117 mg | 66% | |
*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.
