Creamy Ham Broccoli and Mushroom Casserole
This is a great recipe to use leftover ham, you can also use cooked chicken or turkey in place of the ham. One medium cauliflower cut into florets can be used in place of broccoli if desired. This recipe can be doubled if desired. You will love this casserole!
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INGREDIENTS
Nutrition- 3
- 4tablespoons butter
- 1 -2tablespoon minced fresh garlic
- 1
- 1
- 1⁄4cup flour
- 2
- 1cup shredded old cheddar cheese
- 1⁄2cup sour cream
- 1⁄2
- 2cups cooked finely diced ham
- 3⁄4cup canned sliced mushrooms, well drained
- 1 1⁄2cups breadcrumbs
- 2
- 2tablespoons melted butter
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DIRECTIONS
- 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.
- Delicious!
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