Ham Casserole

This ham casserole features pasta, onion, broccoli, and smoked ham in a rich and creamy cheese sauce, perfectly seasoned with garlic, thyme, and marjoram.

Course casserole, main meal ham

Cuisine American

Keyword ham and broccoli casserole, ham and cheese casserole, ham and noodle casserole, ham casserole ideas, ham casserole recipe, ham casserole recipes, ham noodle casserole, how to cook ham casserole, how to make a ham casserole, leftover ham casserole recipes

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 630kcal

Author Beth Pierce

Ingredients

12 ounces cellentani pasta
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon crushed rosemary
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2¼ cups whole milk, warmed to room temperature
2 cups broccoli florets cut into bite-sized pieces
2½ cups shredded sharp cheddar cheese (reserve ½ cup for the top)
3-4 slices American cheese torn into small pieces (about 3 ounces)
2½ cups diced ham

Instructions

Grease a 9x13-inch casserole. Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Boil the pasta al dente according to the package instructions, then drain well.
Heat the olive oil in a large pot over medium-low heat. Cook the onion until soft. Reduce the heat to low and add the garlic, thyme, marjoram, rosemary, salt, and black pepper. Cook for 1 minute while stirring.
Melt the butter in the pot. Sprinkle in the flour and cook over low heat for 2 minutes while stirring. Slowly stir in the milk and simmer until slightly thickened.
Add the broccoli to a microwavable bowl with ¼ cup of water. Cover the bowl with plastic wrap and cut two small slits. Microwave on high for 2 minutes.
Reduce the heat to low. Stir 2 cups shredded cheddar and American cheese into the pot in small increments. Add the pasta, broccoli, and ham to the casserole dish. Pour the cheese sauce over the top and stir to combine.
Top with the reserved ½ cup cheddar cheese and bake for 15 minutes or until the cheese on the top is melted and the casserole is heated through. Avoid overbaking.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at reduced power for short increments until warm.
Freeze baked or unbaked. Cool thoroughly, then double-wrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. Remove the casserole from the fridge 40 minutes before heating it to bring it to room temperature. If unbaked, bake as instructed. If baked, reheat in the microwave for short increments until warm.

Nutrition