Cheesy Ham and Broccoli Casserole

There are certain meals that just scream comfort, warmth, and family, and this Cheesy Ham and Broccoli Casserole is firmly planted at the top of that list in our household. I remember the first time I made it – a chilly Tuesday evening when everyone was tired and hungry. I needed something relatively simple but deeply satisfying, something that would use up the leftover ham from Sunday dinner and incorporate some much-needed greens. Skeptical faces turned into delighted smiles after the first bite. The creamy, cheesy sauce enveloping tender broccoli florets, savory ham, and perfectly cooked pasta was an instant hit. Even my pickiest eater cleaned their plate and asked if there were seconds (a rare and treasured occurrence!). Since then, it’s become a staple in our rotation, perfect for busy weeknights, cozy weekends, or even potlucks where it invariably disappears first. It’s the kind of dish that feels like a hug in a bowl – dependable, delicious, and always welcomed. The aroma alone, wafting from the oven as it bakes to golden, bubbly perfection, is enough to gather everyone around the kitchen, eagerly awaiting dinner. It’s more than just a meal; it’s a memory maker.

Ingredients

• 1 pound (about 4 cups) uncooked medium pasta shells or elbow macaroni: The base of our casserole, chosen for its ability to hold onto the creamy cheese sauce. Rotini or penne also work well.
• 1 tablespoon olive oil or butter: Used for sautéing the aromatics, adding a layer of flavour.
• 1 medium yellow onion, finely chopped: Provides a foundational aromatic sweetness to the sauce.
• 2 cloves garlic, minced: Adds a pungent depth that complements the ham and cheese.
• 4 tablespoons unsalted butter: Forms the base of our rich roux for the cheese sauce.
• 1/4 cup all-purpose flour: The thickening agent for the creamy, dreamy cheese sauce.
• 3 cups whole milk, warmed slightly: Creates a smooth, luscious sauce. Warming prevents lumps when added to the roux. Low-fat milk can be used, but the sauce will be less rich.
• 1 teaspoon Dijon mustard: Adds a subtle tang that cuts through the richness and enhances the cheese flavour.
• 1/2 teaspoon salt, or to taste: Essential seasoning to bring out all the flavours. Adjust based on the saltiness of your ham and cheese.
• 1/4 teaspoon black pepper, freshly ground: Provides a gentle warmth and spice.
• Pinch of nutmeg (optional): A classic addition to cream sauces that adds warmth and complexity.
• 4 cups (about 1 pound) fresh broccoli florets, cut into bite-sized pieces: Provides vibrant colour, texture, and essential nutrients. Can be lightly steamed or blanched beforehand if preferred, or added raw.
• 8 ounces (2 cups) sharp cheddar cheese, shredded: The star of the show! Sharp cheddar provides a robust, tangy flavour. Use freshly shredded for best melting.
• 4 ounces (1 cup) Gruyère or Swiss cheese, shredded: Adds nutty complexity and excellent melting properties to the sauce.
• 2 cups cooked ham, diced (about 1/2 inch cubes): The savory, salty protein element. Perfect for using up leftover holiday ham, but deli ham or ham steak works too.
• Optional Topping: 1/2 cup Panko breadcrumbs mixed with 1 tablespoon melted butter: Creates a delightful crispy, golden-brown crust. Crushed crackers or extra cheese are also great options.

Instructions

1. Preheat Oven & Cook Pasta: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish or a similar 3-quart casserole dish. Cook the pasta according to package directions until al dente (usually 1-2 minutes less than the suggested time, as it will continue cooking in the oven). Drain the pasta well and set it aside. Rinsing lightly can prevent sticking, but isn’t strictly necessary.
2. Prepare Broccoli (If Desired): While the pasta cooks, you can lightly steam or blanch the broccoli florets for 2-3 minutes if you prefer them very tender. Plunge them into ice water immediately after to stop the cooking and retain their bright green colour. Drain thoroughly. Alternatively, you can add the broccoli raw; it will cook in the oven but remain slightly firmer. Set aside.
3. Sauté Aromatics: Heat the 1 tablespoon of olive oil or butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Make the Roux: Melt the 4 tablespoons of unsalted butter in the same saucepan over medium heat. Once melted, whisk in the all-purpose flour. Cook the roux, whisking constantly, for 1-2 minutes. This cooks out the raw flour taste and is crucial for a smooth sauce. The mixture should be bubbly and slightly golden.
5. Build the Sauce: Gradually pour in the warmed milk while whisking continuously. It’s important to add the milk slowly at first, ensuring each addition is fully incorporated before adding more, to prevent lumps. Continue whisking until the sauce begins to thicken slightly, usually about 3-5 minutes.
6. Season and Add Cheese: Bring the sauce to a gentle simmer (do not boil rapidly). Reduce the heat to low. Whisk in the Dijon mustard, salt, pepper, and optional nutmeg. Remove the saucepan from the heat. Gradually add the shredded sharp cheddar and Gruyère (or Swiss) cheese, stirring until melted and the sauce is smooth and velvety. Reserve about 1/2 cup of cheddar for topping if not using breadcrumbs, or just because extra cheese is always good! Taste and adjust seasoning if needed.
7. Combine Ingredients: To the large saucepan with the cheese sauce, add the cooked and drained pasta, the prepared broccoli florets (ensure they are well-drained if blanched), and the diced ham. Gently stir everything together until the pasta, broccoli, and ham are evenly coated in the glorious cheese sauce. Ensure you scrape the bottom and sides of the pot to incorporate all that cheesy goodness.
8. Assemble the Casserole: Pour the mixture evenly into the prepared baking dish. Spread it out gently with a spatula.
9. Add Topping (Optional): If using the breadcrumb topping, mix the Panko breadcrumbs with the 1 tablespoon of melted butter in a small bowl until combined. Sprinkle the buttered breadcrumbs evenly over the top of the casserole. Alternatively, sprinkle with the reserved 1/2 cup of shredded cheddar cheese or leave it plain.
10. Bake: Place the casserole dish in the preheated oven. Bake for 20-30 minutes, or until the sauce is bubbly around the edges and the topping (if using) is golden brown and crispy. If the top starts browning too quickly, you can loosely tent it with foil.
11. Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being scaldingly hot. Garnish with fresh parsley if desired.

Nutrition Facts

• Servings: This recipe typically yields 6-8 generous servings.
• Calories per Serving: Approximately 550-700 calories per serving (estimate, depends heavily on specific ingredients like pasta type, milk fat content, and cheese).
• Protein: A significant source of protein (around 25-35g per serving), primarily from the ham, cheese, and milk, essential for muscle maintenance and satiety.
• Fat: Contains considerable fat (around 25-40g per serving), including saturated fat from the butter, cheese, and whole milk. Choose lower-fat ingredients for a lighter version.
• Carbohydrates: Primarily from the pasta (around 40-55g per serving), providing energy. Fiber content comes mainly from the broccoli and whole-wheat pasta if used.

(Disclaimer: Nutritional information is an estimate only and can vary based on ingredients used and portion sizes.)

Preparation Time

This comforting casserole comes together with relative ease. Expect approximately 20-25 minutes of active preparation time (chopping vegetables, making the sauce, combining ingredients) and 20-30 minutes of baking time in the oven. The total time from start to finish is roughly 45-55 minutes, making it achievable even on a busier evening.

How to Serve

This Cheesy Ham and Broccoli Casserole is hearty enough to be a standalone meal, but pairing it with simple sides can elevate the dining experience and round out the plate. Here are some serving suggestions:

• Simple Green Salad: A crisp green salad with a light vinaigrette (like lemon or balsamic) offers a refreshing contrast to the rich casserole. Think mixed greens, cucumber, cherry tomatoes.
• Crusty Bread: Perfect for soaking up any extra delicious cheese sauce left on the plate.
  • Garlic bread
  • Toasted baguette slices
  • Soft dinner rolls
• Fruit Salad: A light, slightly sweet fruit salad can provide a nice counterpoint, especially helpful for cutting through the richness. Berries, melon, or grapes work well.
• Steamed Vegetables: If you want to double down on veggies, simple steamed green beans or asparagus complement the flavours without competing.
• Soup Pairing: For an ultimate comfort food duo, pair a smaller portion of the casserole with a cup of light soup, like a simple tomato soup or vegetable broth.
• Garnishes: Elevate the presentation and add a final touch of flavour with:
  • Freshly chopped parsley
  • A sprinkle of paprika
  • Extra black pepper
  • A dollop of sour cream or plain Greek yogurt (adds a cooling tang)

Additional Tips

1. Cheese Choices: Don’t be afraid to experiment with cheeses! While sharp cheddar and Gruyère are a fantastic combo, feel free to substitute or mix in others like Monterey Jack, Colby, Fontina, or even a bit of Parmesan for extra saltiness. Using freshly shredded cheese is highly recommended as pre-shredded cheeses often contain anti-caking agents that can make the sauce gritty.
2. Broccoli Preparation: For perfectly cooked broccoli, consider blanching it briefly (about 2 minutes in boiling water, then shocked in ice water) before adding it to the casserole. This ensures it’s tender-crisp and retains its vibrant green colour. If using frozen broccoli, thaw it completely and pat it very dry to avoid adding excess water to the sauce, which could make it thin.
3. Ham Variations: This recipe is ideal for leftover holiday ham. However, you can easily substitute with good-quality deli ham (ask for a thick slice) or a cooked ham steak, diced. Ensure the ham is flavorful, as it contributes significantly to the dish’s overall taste. You could even swap ham for cooked chicken or turkey.
4. Sauce Consistency: If your cheese sauce seems too thick, whisk in a little more warm milk until it reaches the desired consistency. If it seems too thin, you can let it simmer gently for a few extra minutes (before adding cheese) to reduce slightly, or make a small slurry of cornstarch and cold water and whisk it in carefully (use sparingly). Remember the sauce will thicken further as it cools and bakes.
5. Make-Ahead Magic: This casserole is perfect for meal prep. You can assemble the entire casserole (without the topping), cover it tightly with plastic wrap or foil, and refrigerate it for up to 2 days. When ready to bake, remove it from the fridge about 30 minutes beforehand to take the chill off, add the topping, and bake as directed, possibly adding 10-15 minutes to the baking time.
6. Freezing Instructions: Yes, you can freeze this casserole! For best results, freeze it before baking. Assemble the casserole in a freezer-safe dish (aluminum foil pans work well), but omit the topping. Cover tightly with plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator. Let it sit at room temperature for 30 minutes, add the topping, and bake as directed, likely needing an extra 15-20 minutes. You can also freeze baked leftovers in individual portions.
7. Crispy Topping Variations: Beyond Panko breadcrumbs, try crushed Ritz crackers, saltines, cornflakes, or even crispy fried onions (added during the last 10 minutes of baking) for a different textural element. Mixing some grated Parmesan into the topping adds extra savory flavour.
8. Boost the Veggies: Feel free to incorporate other vegetables along with the broccoli. Sautéed mushrooms, steamed peas, diced carrots (add with the onion), or even some wilted spinach stirred into the sauce just before combining would all be delicious additions and boost the nutritional value.

FAQ Section

1. Can I use frozen broccoli instead of fresh?
Yes, absolutely! Thaw the frozen broccoli completely first. Most importantly, pat it thoroughly dry with paper towels before adding it to the casserole mixture. Excess water from frozen broccoli can thin out the cheese sauce, so removing as much moisture as possible is key. You might not need to pre-cook it as frozen broccoli tends to be softer than fresh once thawed.

2. What’s the best type of ham to use?
Leftover baked ham (like from a holiday meal) is ideal because it’s usually very flavorful. However, you can also buy a ham steak from the meat counter and dice it, or use good quality thick-cut deli ham. Avoid very thinly sliced or water-added hams, as they can become lost in the casserole or make it watery. Look for a smoked or cured ham for the best flavour contribution.

3. Can I make this casserole low-carb or keto-friendly?
Making this specific recipe low-carb is challenging due to the pasta base. However, you could adapt the concept. Omit the pasta entirely and significantly increase the amount of broccoli. Alternatively, substitute the pasta with cooked cauliflower florets or zucchini noodles (ensure they are well-drained). You would also need to omit the flour in the roux, thickening the sauce instead with cream cheese, a smaller amount of xanthan gum, or simply relying on the melted cheese for thickness. Ensure your ham and cheese choices are low in added sugars.

4. What if I don’t have Gruyère cheese? Can I substitute it?
Certainly! While Gruyère adds a lovely nutty flavour, you can substitute it with Swiss cheese, Fontina, Jarlsberg, or simply use more sharp cheddar or a medium cheddar if you prefer a milder taste. The key is to use a good melting cheese that complements the ham and broccoli.

5. How should I store and reheat leftovers?
Store leftover casserole tightly covered in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions until heated through (usually 1-3 minutes depending on wattage). For larger amounts or to revive the crispy topping, reheat in an oven-safe dish at 350°F (175°C) for 15-25 minutes, or until warmed through. You may want to cover it loosely with foil initially to prevent excessive browning. A toaster oven also works well for smaller portions.

6. Can I freeze the baked casserole?
Yes, you can freeze the fully baked and cooled casserole, although freezing before baking (as mentioned in the tips) often yields slightly better texture upon reheating. Let the baked casserole cool completely. You can freeze it whole in its baking dish (well-wrapped) or portion it into airtight, freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the methods described above. The topping may not be as crispy after freezing and reheating.

7. My cheese sauce seems grainy or separated. What went wrong?
This can happen for a few reasons:

• Overheating: Boiling the sauce vigorously after adding the cheese can cause it to break or become grainy. Keep the heat low once the cheese goes in.
• Pre-shredded Cheese: Anti-caking agents in pre-shredded cheese can sometimes prevent smooth melting. Using block cheese and shredding it yourself often yields better results.
• Acid: Too much acid (like from certain mustards, though Dijon is usually fine in moderation) can curdle the milk proteins. Ensure your milk isn’t close to expiring.
• Temperature Shock: Adding cold milk to a very hot roux can sometimes cause issues. Using warmed milk helps prevent this.

8. Can I add other proteins besides ham?
Definitely! This casserole structure is very adaptable. Cooked, shredded or diced chicken (leftover rotisserie chicken is great!), cooked turkey, or even cooked crumbled sausage would work well as substitutes for the ham. Adjust seasonings as needed based on the saltiness and flavour profile of your chosen protein. For a vegetarian option, omit the ham and consider adding more vegetables like mushrooms or bell peppers, or perhaps some white beans for protein.

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