If you have leftover ham from your holiday dinner then this casserole is for you! Delicious noodles topped with cheese sauce, ham, broccoli, and crispy bread crumbs, this dish will be a family favorite!
If you love cooking casseroles for your family then you MUST TRY this chicken casserole, this corn casserole, and this amazingly delicious breakfast casserole!
Cheesy Ham and Broccoli Casserole
In my opinion, there isn’t anything much better than when I can use my leftovers to make another delicious meal. Maybe even a meal better than the first! I usually cook up some ham on Christmas (I might make this apricot glazed ham this year instead). But the thing is, those meals make SO much ham that I always have a lot leftover.
That’s where this dish comes in! It is so good that it doesn’t even taste like leftovers and it uses up all of my extra food from the night before. I’d say that’s a win-win. This casserole has it all. Noodles, sauce, veggies, and ham. So, if you just wanted to cook up some quick rolls to go with this then you will be all set! Easy, delicious, and a meal that my entire family can agree on… Have I convinced you to try it yet??
Ingredients You Need to Make Leftover Ham Casserole
Ok, so I know that the title says “leftover” ham but you can totally just go out and buy some ham to use! See the recipe card at the bottom of the post for the exact measurements.
- Rotini noodles: If you don’t have these noodles then you can try large elbow noodles or bowtie pasta instead.
- Butter: I used unsalted butter in this recipe.
- Flour: All purpoe flour works great!
- Salt and Pepper: This is used to season the dish and enhance all of the other flavors.
- Chicken broth: Using chicken broth adds in some additional flavor.
- Heavy cream: This creates the creaminess that makes the sauce taste so good!
- Sharp cheddar: If you shred this from a block (instead of getting it pre-packaged at the store) then it will melt better in the sauce.
- Ham: I chop up my leftover ham but you can use whatever ham that you have at your house.
- Broccoli: Steam up your broccoli and chop it up before you put it into the casserole.
- Bread crumbs: These are mixed with the butter and put on top to give it that crispy texture when it’s done cooking.
- Parmesan cheese: This goes on top!
Let’s Make a Casserole!
This cheesy, leftover ham and broccoli casserole is going to knock your socks off when you taste it! Oh, and did I mention that it is super quick and easy to make? Go ahead and try it!
- Cook the pasta: Boil the pasta according to package directions. Drain and set aside.
- Make the sauce: Preheat oven to 350 degrees and spray a 9×13 inch pan with a non stick cooking spray. In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour, salt, and pepper to create a roux. Slowly whisk in the chicken broth and then the heavy cream and whisk until it starts to thicken. Add in the cheddar and continue to whisk until melted.
- Combine into baking dish: In a large bowl combing the ham, broccoli, pasta, and cheese sauce. Spread into your 9×13 inch baking dish.
- Melt and combine: In a small bowl combine melted butter, bread crumbs, and parmesan cheese.
- Sprinkle on top of casserole: Top with the topping and bake for 20-25 minutes or until bubbly.
Tips for Baking a Casserole
I love a good casserole and I want this leftover ham casserole to turn out perfectly for you. Here are a few tips that I think will help you out.
- Small pieces of ham: Make sure that when you cut up your ham that it’s in bite sized pieces. It mixes better and is easier to eat!
- Breadcrumbs: You can use any kinds of breadcrumbs. I usually just use traditional breadcrumbs but you can use panko or even seasoned breadcrumbs if you like that flavoring!
- Pasta: You can use whatever pasta that you have on hand. Roniti, penne, bowtie, etc. If you want to make this dish a bit healthier then use some whole wheat pasta instead.
How to Store Leftovers
Storing leftovers of leftovers sounds crazy! But this leftover cheesy ham and broccoli casserole is delicious the next day! You can even make it ahead of time so that you can bake it up nice and fresh when you need it!
- Making ahead: This can be made up to 24 hours in advance. Just cover and store in the refrigerator until ready to bake. Then, follow the baking instructions that you can find on the recipe card.
- Freezer: If you want to freeze this to make later then it’s best to freeze it before you bake it. Cover the pan tightly with foil and write down the directions on top of the container (along with the date). Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking. This will freeze for 1 month.
- Reheat it: Because of the cheesy sauce in this casserole, it reheats really well and won’t dry out. To reheat leftovers, heat your oven to 350 degrees Fahrenheit and bakes for 20-25 minutes or until it is warmed throughout. You do not want to over bake.
More Hame Recipes to Try
Leftover Ham and Cheese Broccoli Casserole
Ingredients
- 12 ounces rotini noodles
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed black pepper
- 1 cup chicken broth
- 2 cups heavy cream
- 1 cup sharp cheddar, shredded
- 2 cups ham chopped
- 2 cups steamed broccoli chopped
Topping:
- 2 Tablespoons butter melted
- 1/2 cup italian bread crumbs
- 1/4 cup grated parmesan cheese
Instructions
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Boil the pasta according to package directions. Drain and set aside.
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Preheat the oven to 350 degrees and spray a 9×13 inch pan with a non-stick cooking spray. In a medium-sized saucepan over medium-high heat, melt the butter. Whisk in the flour, salt, and pepper to create a roux. Slowly whisk in the chicken broth and then the heavy cream and whisk until it starts to thicken. Add in the cheddar and continue to whisk until melted.
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In a large bowl combine the ham, broccoli, pasta, and cheese sauce. Spread into your 9×13 inch baking dish.
To make the topping:
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In a small bowl combine melted butter, bread crumbs, and parmesan cheese.
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Top with the topping and bake for 20-25 minutes or until bubbly.
Nutrition
from The Recipe Critic https://ift.tt/3EoAvzv
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