Ham & Veggie Casserole

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin

Ingredients

  • 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

Directions

  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 until lightly toasted, 2-3 minutes. 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 until thickened, 1-2 minutes. 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, until heated through, 10-15 minutes.

Nutrition Facts

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

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

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