Go Back Email Link
+ servings

Leftover Ham and Broccoli Casserole

Broccoli Ham and Cheese Casserole
This Leftover Ham and Broccoli Casserole is a family favorite recipe. Tender bites of broccoli tossed with ham and pasta in a homemade cheese sauce.. yes, please! When it comes to the perfect leftover ham casserole recipe, this easy dinner recipe wins any night of the week!
Heather - A Wicked Whisk
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 8

Ingredients

  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 1/2 cups chicken stock
  • 3 1/2 cups whole milk
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 2 teaspoons onion powder
  • 2/3 cup Parmesan cheese grated
  • 16 ounces sharp cheddar cheese, shredded
  • 2 cups pre-cooked ham diced or cubed
  • 3 cups raw broccoli florets about 1 head of broccoli
  • 16 ounce rotini pasta

Breadcrumb Topping

  • 1 cup panko breadcrumbs
  • 1/2 cup parmesan cheese
  • 1 tablespoon melted butter

Instructions

  • Start by preheating your oven to 350 degrees and spray a 9 x 13 pan with non-stick spray.
  • In a small bowl, combine breadcrumbs, 1 tablespoon of melted butter and 1/2 cup of grated parmesan cheese. Stir to combine and set aside.
  • While you are making your cheese sauce, start a large pot of salted water to boil. Once boiling, cook your rigatoni macaroni pasta per your package instructions, minus 2-3 minutes. Add broccoli in with your pasta and cook for 2 minutes until tender crisp. Once pasta and broccoli are cooked, drain your pasta and set aside.
  • To make your cheese sauce, add your butter to a large skillet and melt over medium high heat and once your butter is melted, add in the flour.
  • Whisk together and continue whisking while your flour cooks for 1-2 minutes before slowly pouring in the milk and chicken stock. Whisk together to combine and break up any flour clumps.
  • Add in spices, salt and pepper and bring almost to boil, stirring often. Turn heat down to medium and stir in the Parmesan cheese and the sharp cheddar cheese and continue to stir until all of your cheese has melted.
  • Pour your cooked pasta, broccoli and diced ham into your cheese sauce and stir to combine. Move your casserole to your prepared baking pan, sprinkle the top of your casserole with the breadcrumb mixture and bake for 20-25 minutes.
  • Remove your Broccoli and Cheese Casserole from oven and let sit for 10 minutes before serving. I know waiting is hard but that molten lava cheese sauce needs time to cool a bit and set up ???? Trust me, wait the 10 minutes!

Notes

PRO TIPS FOR PERFECT CASSEROLE

  • Fresh broccoli can be substituted with frozen broccoli but be sure to let it thaw first and pat it dry before adding it with the other ingredients.
  • Crispy fried onion pieces, Ritz crackers, saltines and breadcrumbs make great toppers for this Broccoli and Cheese Casserole if you are looking for a bit of crunch.
  • You can easily add in rotisserie chicken, leftover turkey or cooked bite sized chicken pieces to this recipe instead of ham if you want.
  • Don’t stress over what cheese to use.. get creative! Mix and match your favorite cheeses.
  • When you add your flour to the butter, be sure to continuously whisk them together to make a roux and to ensure your flour will not stick to your pan.
  • Be sure to remove your pasta from cooking 2 minutes prior to the time stated on your pasta box. This helps the pasta from getting mushy when cooked in the oven.
  • You can substitute the broccoli with cauliflower or even use a mixture of them both.