Ham and Broccoli Biscuit Bake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Whenever I cook this creamy dish, Iâm on alert to make sure my husband doesnât nibble before I bring it to the table. I chide him, but really, who could resist the aroma or the golden crust bubbling to the top? âAmy Wheeler, Baltimore, Maryland Ingredients:
2-1/2 cups frozen chopped broccoli |
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1-1/4 cups 2% milk, divided |
1 teaspoon garlic pepper blend |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
2 cups cubed fully cooked ham |
1 cup (4 ounces) shredded cheddar-monterey jack cheese |
1-1/2 cups biscuit/baking mix |
1 egg |
Directions:
1. Preheat oven to 350°. Combine broccoli, soup, 3/4 cup milk and seasonings in a large saucepan; bring to a boil. Reduce heat; stir in ham and cheese. Cook and stir until cheese is melted. Pour into a greased 11x7-in. baking dish.
2. Combine biscuit mix, egg and remaining milk in a small bowl just until moistened. Drop by tablespoonfuls over ham mixture; spread gently.
3. Bake, uncovered, 25-30 minutes or until golden brown. Yield: 6 servings.
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