Ham & Veggie Casserole

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I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around the dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin

Prep/Total Time: 30 min.

4 servings

Prep/Total Time: 30 min.

4 servings

  • 1 package (16 ounces) frozen broccoli florets
  • 1 package (16 ounces) frozen cauliflower
  • 2 teaspoons plus 2 tablespoons butter, divided
  • 1/4 cup seasoned bread crumbs
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 cups cubed fully cooked ham (about 8 ounces)
  • 1/4 teaspoon pepper

1-1/2 cups: 420 calories, 23g fat (13g saturated fat), 89mg cholesterol, 1233mg sodium, 25g carbohydrate (10g sugars, 6g fiber), 28g protein.

  1. Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain.
  2. Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat 2-3 minutes or until lightly toasted. Remove from heat.
  3. In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables.
  4. Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, 10-15 minutes or until heated through. Yield: 4 servings.

Originally published as Ham & Veggie Casserole in Simple & Delicious February/March 2016

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