Ham and Broccoli Casserole
First off, I hope y’all had a wonderful Easter weekend! We were able to string together a couple back to back days of top notch weather, leading to my garden and flower beds finally getting a good clean. Boy do they look better for it! Personally, having an extra day off of work, led to plenty of cooking. Including one recipe to clean up some Easter leftovers, this Ham and Broccoli Casserole.
It contains everything good about macaroni and cheese.
With the addition of one of the greatest culinary combos there is: ham and broccoli.
Oh and a potato chip topping.
Because let’s be honest.
Is any Midwest casserole recipe complete without crushed potato chips on top?
I don’t think so.
A simple and easy dinner idea that helps to use up any Easter leftovers you may still have hanging out in the back of your fridge.
Now that’s something I can get behind!
Ham and Broccoli Casserole
Ingredients
- 1 1/4 cup Elbow Macaroni
- 1 can (10.75 oz) Cream of Mushroom Soup
- 1 1/2 cups Broccoli, finely chopped
- 1 cup Ham, cubed
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Mozzarella Cheese
- 1/2 cup Milk
- 1 Tbsp Dried Minced Onion
- 1/2 tsp Black Pepper
- Crushed Potato Chips
Instructions
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In a pan of boiling water, cook macaroni to al dente.
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Meanwhile in a large bowl combine Cream of Mushroom soup, broccoli, ham, cheddar cheese, mozzarella cheese, milk, dried minced onion, and black pepper.
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Drain macaroni and stir into bowl with other ingredients.
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Pour mixture into greased 2 1/2 quart baking dish. Sprinkle top with crushed potato chips.
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Bake casserole uncovered at 350 degrees F for 20-30 minutes or until golden brown and bubbling.
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