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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I first made this filling casserole for a camping trip with friends, adding potatoes and soup to stretch the recipe. It was a big hit. It's a great all-in-one meal that's sure to please your hungry eaters all year-round. Ingredients:
4 medium potatoes |
3 cups frozen chopped broccoli |
1/4 cup finely chopped onion |
3 tablespoons butter, divided |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon pepper |
1 cup milk |
1/2 cup shredded cheddar cheese |
2 cups cubed fully cooked ham |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup dry bread crumbs |
Directions:
1. Cook potatoes in boiling salted water until tender; drain. Peel and cube; set aside. Cook the broccoli according to package directions, omitting salt; drain and set aside.
2. Preheat oven to 350°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add flour and pepper; stir until smooth. Gradually add milk; cook and stir until mixture boils and thickens. Remove from heat; stir in cheese until melted. Stir in ham, soup, potatoes and broccoli.
3. Transfer to a greased 2-1/2-qt. baking dish. Melt remaining butter; toss with the bread crumbs. Sprinkle over top of casserole. Bake, uncovered, 20-30 minutes or until heated through. Yield: 6-8 servings.
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