Ham and Broccoli Casserole
Creamy, cheesy, and utterly satisfying, this Ham and Broccoli Casserole is the ultimate comfort food your whole family will love. Packed with tender broccoli florets, savory chunks of cooked ham, and hearty egg noodles, all enveloped in a rich, homemade sauce made from cream of mushroom soup, milk, and a hint of garlic and onion powder, this casserole is a harmonious blend of flavors and textures. Topped with gooey melted cheddar cheese and crispy, golden panko breadcrumbs, every bite is a perfect balance of creamy and crunchy. Ready in under an hour, including a quick prep time of just 20 minutes, this dish is ideal for busy weeknights or as a show-stopping side at potlucks and holiday gatherings. Bake it to bubbly perfection and serve it warm for a cozy, crowd-pleasing meal that’s as convenient as it is delicious.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups cooked ham
- 3 cups egg noodles
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or butter.
Bring a large pot of salted water to a boil. Blanch the broccoli florets for 2-3 minutes until tender but still bright green. Drain and set aside.
In the same pot, cook the egg noodles according to package directions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux.
Gradually whisk in the milk and cream of mushroom soup until smooth. Cook for 3-4 minutes until slightly thickened.
Stir in garlic powder, onion powder, salt, and black pepper. Mix well.
In a large mixing bowl, combine the blanched broccoli, cooked ham, cooked egg noodles, and the creamy sauce. Gently fold in 1 1/2 cups of shredded cheddar cheese.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the crumbs are evenly coated, then sprinkle them over the cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Let the casserole rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1645 mg | 72% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 408 mg | 31% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 424 mg | 9% | |
*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.
