Broccoli Ham Casserole
photo by ladypit
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 946.36 ml rotini pasta or 946.36 ml your favorite shape pasta
- 473.18 ml fat-free evaporated milk
- 44.37-59.16 ml flour
- 5 sprig fresh thyme leaves
- 9.85 ml marjoram
- 44.37 ml olive oil
- 1 small onion, finely chopped
- 473.18 ml small broccoli florets
- 473.18 ml sliced mushrooms
- 1 small red bell pepper, chopped
- 3 garlic cloves, crushed
- 3.69 ml salt
- 2.46 ml pepper
- 473.18 ml cubed ham
- 177.44 ml shredded cheddar cheese or 177.44 ml monterey jack cheese
directions
- Prepare pasta according to package directions; drain well. Spray a 2-qrt casserole with cooking spray. Place drained pasta in casserole and set aside.
- Preheat oven to 350°F
- Combine milk, flour, thyme and marjoram in a small bowl and set aside.
- Heat a large, nonstick skillet over medium-high heat. Add oil and sauté onion, broccoli, mushroom, bell pepper, garlic, salt and pepper for 4 minutes, stirring frequently. Add ham and heat thoroughly, about 2 more minutes.
- Add reserved milk mixture and stir until thickened, about 4 minutes; do not boil.
- Sprinkle ham mixture over the pasta in the prepared casserole.
- Sprinkle with cheese and bake uncovered for 15 minutes, or until cheese is melted.
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Reviews
-
We enjoyed this. I loved that this uses fresh broccoli, which I often have instead of frozen. I left out the fresh thyme and used dry herbs. Fresh would have been better I'm sure, but dried worked in a pinch. I prepped everything in the morning and then put it together at dinner time and baked. Really easy and a nice dinner. Thanks.
RECIPE SUBMITTED BY
*Parsley*
United States