Holiday Ham, Broccoli, and Cheddar Bake

• 1 cup diced cooked ham
• 3 cups fresh broccoli florets
• 1 cup shredded sharp cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup crushed cornflakes
• 2 tablespoons melted butter
• 1/4 teaspoon paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix ham, broccoli, 3/4 cup of cheddar cheese, soup, milk, garlic powder, onion powder, and black pepper.
3. 3 Transfer mixture to a greased 9x13 inch baking dish.
4. 4 In a small bowl, combine crushed cornflakes, melted butter, and paprika. Sprinkle over the top of the casserole.
5. 5 Bake for 30 minutes or until bubbly and lightly browned.
6. 6 Sprinkle remaining cheese on top during the last 5 minutes of baking.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add a layer of diced tomatoes for extra moisture.
• For spice lovers, sprinkle a dash of cayenne pepper over the crushed cornflakes.

Substitutions

• Substitute ham with turkey for a lighter option.
• Use gluten-free breadcrumbs instead of cornflakes for a gluten-free version.

Pairings

• Garlic bread
• Steamed green beans
• Classic Caesar salad

Nutrition

Tips

• For a creamier texture, add an extra tablespoon of milk.
• Use frozen broccoli if fresh isn't available—just cook it according to package instructions before adding.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pairs well with a glass of Chardonnay.

FAQ