Creamy Ham Broccoli and Mushroom Casserole
- Ready In:
- 1hr 10mins
- 3 cups broccoli florets (can use more)
- 4 tablespoons butter
- 1 -2 tablespoon minced fresh garlic
- 1 small onion, finely chopped
- 1 pinch cayenne pepper (optional or to taste)
- 1⁄4 cup flour
- 2 cups half-and-half cream (or use full-fat milk)
- 1 cup shredded old cheddar cheese
- 1⁄2 cup sour cream
- 1⁄2 teaspoon seasoning salt (or to taste or use white salt)
- black pepper
- 2 cups cooked finely diced ham
- 3⁄4 cup canned sliced mushrooms, well drained
- 1 1⁄2 cups breadcrumbs
- 2 tablespoons grated parmesan cheese (optional)
- 2 tablespoons melted butter
- Set oven to 350 degrees.
- Butter a 2 or 3-quart casserole dish.
- Cook the broccoli florets in boiling water until just tender; drain very well, then place on paper towels to dry further.
- Melt butter in a medium heavy-bottom saucepan over medium heat; add in the onions, garlic and cayenne, saute until tender (about 3-4 minutes).
- Add in flour whisking constantly until mixture thickens (about 2 minutes, do not brown the flour, if the mixture is too thick just add in more cream to thin out).
- Slowly add in half and half cream or full-fat milk, whisking constantly until the mixture begins to thicken.
- Add in cheddar cheese and sour cream; stir until the cheese melts (do not boil).
- Season with salt and black pepper to taste.
- Add in broccoli florets, ham and mushrooms into the cheese mixture; mix to combine.
- Transfer to prepared casserole dish.
- In a small bowl mix together the breadcrumbs with Parmesan cheese (if using) and melted butter until combined; sprinkle on top of casserole.
- Bake uncovered for about 45 minutes.
Questions & Replies
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I used cauliflower. Sauted garlic and onion and fresh mushrooms in EVOO and used total 1.5 cups milk/half and half and .5 cup cheese. For meat I had left-over smoked turkey. Used about 1/4 c. breadcrumbs, 1T.parm. and no butter on top. Also added 1cup peas! (so there would be some green and I had a small head of cauliflower!) It was really good!
I followed this recipe to the letter and it did taste good but I think I'd cut back on the cream sauce to 1/2. I think it makes a little too much for my taste as it is very rich. But that's a personal preference. I think I could easily double the rest of the ingredients and still have enough cream sauce. And I'd cut the bread crumbs for the topping down to 1/2 cup. I didn't have 1/2 and 1/2 so I just used milk (it helped to cut calories too) and cut the garlic to 1/2 tbsp. Which was plenty. Having said that, I would definately make this again only I'd use low fat sour cream and make a few changes to suit my family's taste. But, it is still a great recipe so Thank You for posting!