Ham & Veggie Casserole
I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin
Ingredients
- 1 package (16 ounces) frozen broccoli florets
- 1 package (16 ounces) frozen cauliflower
- 2 teaspoons plus 2 tablespoons butter, divided
- 1/4 cup seasoned bread crumbs
- 2 tablespoons all-purpose flour
- 1-1/2 cups 2% milk
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1-1/2 cups cubed fully cooked ham (about 8 ounces)
- 1/4 teaspoon pepper
Reviews
This is a great recipe that we will make again. The only comment I had was it seemed to make a lot more than it looked like in the video. I was using 500g bags of broccoli & cauliflower, which is slightly more than 16 ounces of each but not by much. I made it in a 2.5 quart/2.3L stoneware dish and it was just right. I'm not the biggest fan of cooked veggies but I happily will look forward to eating this. Thanks for the recipe!
Love this recipe. Have made it with both frozen and fresh vegetables. I do increase the ham because my husband is a carnivore and loves meat!
I made it as written, I enjoyed the easiness of this recipe and it tasted great.
This was super! I made it with only broccoli, because I had no cauliflower, but I did have a lot of broccoli to use up. This was a great way to use up leftover baked ham. I did add 2 cups of chopped ham instead of 1.5, just because I did have a lot of ham (4 cups, to be exact; enough to freeze for another casserole). Absolutely delicious!
This has become a family favorite staple! I didn’t feel the need to make any changes, it is delicious as is! Well, I guess one change, I’ve only made with broccoli. I buy ham steaks to make this; I can get two casseroles out of one ham steak, I use 1/2 and freeze the other half (already chopped) for the next time I make. Also, the carbs per serving fit into a diabetic meal plan!! Yay!!
Great way to use leftover ham!
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I had left over ham never knowing what to do with it, came across this recipe, it was perfect so creamy and tasty I used buttered ritz crackers and cheddar cheese. My picky husband loved it
Great recipe! We loved it! @sactofoodie. That response is simply not true. Most frozen vegetables are flash frozen soon after they are picked, freezing in the nutrients. You can quite easily have more vitamins in frozen than fresh vegetables. Studies have shown they have higher levels of antioxidants and water soluble vitamins. They don’t lose fiber either, plus they produce less food waste. This is proven science. If you don’t like a recipe just move on.
I made this cake exactly as recipe. It was perfect. Delicious and moist. It is the best lemon cake I have ever tasted.