Ham, Potato, and Broccoli Casserole
This Ham, Potato, and Broccoli Casserole blends creamy layers of diced potatoes, chunks of ham, tender broccoli, and melty cheese. It’s easy to prepare, nutritious, and perfect for both weeknights and gatherings.
Ingredients
- 3 cups diced cooked ham
- 4 cups diced potatoes (parboiled)
- 3 cups broccoli florets (blanched)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
- In a large bowl, mix soup, sour cream, milk, garlic, onion, and seasonings. Stir in ham, potatoes, and broccoli.
- Spread mixture evenly into the baking dish. Top with shredded cheese and breadcrumbs if desired.
- Bake uncovered for 40–45 minutes until bubbly and golden.
- Rest for 5 minutes before serving warm.
Notes
- Use leftover holiday ham for convenience.
- Frozen broccoli can be used—just thaw and drain well.
- Swap cheddar with Monterey Jack or Swiss for variety.
- Add extra milk for a creamier texture.
- Make ahead and refrigerate overnight for easy baking.