This Ham and Broccoli Casserole is the ultimate comfort meal, combining tender pasta, savory ham, and fresh broccoli in a creamy, cheesy sauce. It’s perfect for using up leftover ham and is a guaranteed family favorite. This easy casserole delivers cozy satisfaction with minimal effort.
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Why You’ll Love This Ham and Broccoli Casserole
- Ultimate comfort food: Creamy, cheesy, and packed with savory ham and broccoli.
- Versatile & forgiving: Swap cheeses or pasta to use what you have on hand.
- Fantastic leftovers: Flavors meld overnight for easy next-day lunches.
- Crowd-pleaser for all ages: Satisfies both picky kids and hungry adults.
Ingredients & Tools
- 8 oz (about 225 g) elbow macaroni or small shell pasta
- 2 cups cooked ham, diced into ½-inch cubes
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2 cups whole milk, at room temperature
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 cups sharp cheddar cheese, shredded (divided)
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp freshly grated nutmeg
- Salt and black pepper to taste
- ½ cup panko breadcrumbs (for topping)
Tools: A large pot for boiling pasta, a large skillet or Dutch oven, a 9×13 inch baking dish, and a whisk.
Notes: The quality of your cheese really makes a difference here—I highly recommend shredding a block of sharp cheddar yourself rather than using pre-shredded, as it melts so much more smoothly into the sauce.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 25 g |
| Fat: | 26 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best ham to use? This is the perfect recipe for leftover baked ham from a holiday dinner. If you don’t have leftovers, a thick ham steak from the grocery store works wonderfully. Just be sure it’s already cooked.
- Can I use frozen broccoli? You absolutely can! There’s no need to thaw it completely; just give it a quick rinse under cold water to break up the florets and pat it dry. This helps prevent the casserole from becoming watery.
- Why shred your own cheese? Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent your sauce from getting perfectly silky. Taking a minute to shred a block of cheese is a small step with a big payoff in texture.
- Room temperature dairy is key. Using cold milk or cream straight from the fridge can cause your roux to seize up and become lumpy. Letting them sit out for 20-30 minutes beforehand ensures a smooth, lump-free sauce every single time.
How to Make Ham and Broccoli Casserole
Step 1: Preheat your oven to 375°F (190°C) and lightly grease your 9×13 inch baking dish. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 2 minutes less than the package directions indicate for al dente—trust me, it will finish cooking in the oven. In the last minute of cooking, add the broccoli florets directly to the boiling pasta water to blanch them. This quick cook keeps them bright green and perfectly crisp-tender. Drain the pasta and broccoli together in a colander and set them aside.
Step 2: While the pasta cooks, melt the butter in your large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5-6 minutes. Stir in the minced garlic and cook for just another minute until it’s wonderfully fragrant—you don’t want it to brown. The aroma at this stage is just fantastic.
Step 3: Sprinkle the flour over the onion and garlic mixture. Whisk constantly for a full minute to two minutes. You’re cooking out the raw flour taste, and you’ll notice the mixture (your roux) will become a lovely pale golden color and smell a bit nutty. This is the foundation of your sauce, so don’t rush it.
Step 4: Now, slowly pour in the room temperature milk, followed by the broth and cream, whisking continuously. It might look a bit pasty at first, but just keep whisking—it will smooth out into a beautiful, thick sauce as it heats. Bring the sauce to a gentle simmer, still whisking, and let it cook for 3-4 minutes until it’s nicely thickened and coats the back of a spoon.
Step 5: Reduce the heat to low. Stir in 1 ½ cups of the shredded cheddar cheese, the Parmesan, Dijon mustard, smoked paprika, and nutmeg. Keep stirring until the cheese is fully melted and the sauce is smooth and glossy. Season generously with salt and pepper to your liking—remember, the ham will add saltiness, so taste as you go. Remove the sauce from the heat.
Step 6: To the cheesy sauce, add the drained pasta, broccoli, and the diced ham. Gently fold everything together until it’s evenly coated and combined. You want every nook and cranny of that pasta filled with sauce. Pour the entire mixture into your prepared baking dish and spread it out into an even layer.
Step 7: In a small bowl, toss the remaining ½ cup of cheddar cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole. This is what will give you that irresistible, golden, crunchy topping.
Step 8: Bake, uncovered, for 25-30 minutes, or until the casserole is hot and bubbly all the way through and the top is a beautiful, deep golden brown. If you want an extra-crispy top, you can pop it under the broiler for the last minute or two—just keep a very close eye on it! Let it rest for about 5-10 minutes before serving. This rest time allows the sauce to set up a little, making it easier to slice and serve.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Assemble (unbaked), wrap tightly, and freeze up to 3 months.
- Reviving: Reheat with a splash of milk or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic freshness of the salad cuts through the richness of the casserole perfectly, balancing out the meal.
- Garlic bread or crusty dinner rolls — You’ll want something to scoop up every last bit of that creamy sauce, and a warm, buttery roll is the perfect tool for the job.
- Sliced fresh tomatoes with a sprinkle of flaky salt — Their juicy, bright flavor provides a lovely, simple counterpoint to the hearty, cheesy main dish.
Drinks
- A crisp, cold lager or pilsner — The beer’s carbonation and slight bitterness cleanse the palate beautifully between each rich, savory bite.
- A lightly oaked Chardonnay — The wine’s notes of vanilla and butter complement the creamy sauce, while its acidity keeps everything feeling light.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds.
Something Sweet
- Warm apple crisp with vanilla ice cream — The contrast between the hot, spiced fruit and the cold, creamy ice cream is a classic, comforting way to end the meal.
- Lemon sorbet — Its bright, clean, and tart flavor is the ultimate palate-cleanser after a rich and savory dinner.
- Simple chocolate chip cookies — Sometimes you just can’t beat a classic. A warm, chewy cookie is a simple, crowd-pleasing finale.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta initially. Remember, it will continue to cook in the oven. If you boil it to full softness first, you’ll end up with a mushy casserole. An al dente start is crucial for the perfect final texture.
- Mistake: Adding cold dairy to your roux. This is the number one reason for a lumpy sauce. The temperature shock causes the roux to clump up instantly. I’ve messed this up before too, and it’s a real pain to fix.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but if you serve it immediately, it will be soupy. Letting it sit for 5-10 minutes allows the sauce to thicken and set, making for much cleaner servings.
- Mistake: Using only one type of cheese. While cheddar is the star, the Parmesan adds a salty, umami depth that really rounds out the flavor profile. Don’t skip it!
Expert Tips
- Tip: Brown your ham a little. For an extra layer of flavor, sauté the diced ham in your skillet for 2-3 minutes until it gets some crispy, browned edges before you add it to the casserole. It adds a wonderful savory, caramelized note.
- Tip: Make it ahead with ease. You can assemble the entire casserole (minus the panko topping) up to a day in advance. Just cover and refrigerate. When you’re ready, let it sit at room temp for 30 minutes, add the topping, and bake. You might need to add 5-10 extra minutes to the baking time.
- Tip: Get creative with the crunch. Instead of just panko, try mixing in some crushed butter crackers (like Ritz) or even French fried onions with the cheese for the topping. It adds fantastic texture and flavor.
- Tip: Boost the veggie power. This recipe is a great vehicle for other vegetables. Try adding some sautéed mushrooms, diced bell peppers, or even a handful of thawed frozen peas along with the broccoli.
FAQs
Can I freeze this ham and broccoli casserole?
Yes, you can! It freezes remarkably well. Assemble the casserole completely (including the topping) but do not bake it. Wrap it tightly in a couple layers of plastic wrap and then foil. Freeze for up to 3 months. To cook, thaw it in the refrigerator overnight, then bake as directed, adding 10-15 minutes to the baking time since it will be cold. The texture of the pasta might be a tad softer, but the flavor will still be fantastic.
What can I use instead of heavy cream?
If you want a lighter version, half-and-half is a great substitute and will still give you a creamy result. For a dairy-free option, full-fat canned coconut milk works surprisingly well and adds a subtle sweetness. Just avoid using anything with a low fat content, like regular milk alone, as the sauce may not thicken properly and can taste a bit thin.
My sauce turned out lumpy. How can I fix it?
Don’t panic! The easiest fix is to grab an immersion blender and blitz the sauce right in the pot until it’s smooth. If you don’t have one, you can carefully pour the sauce into a standard blender, blend until smooth, and then return it to the pot. Just be careful with the hot liquid. A fine-mesh strainer can also work in a pinch, though you might lose some of the onion and garlic.
Can I make this recipe gluten-free?
Absolutely. Simply use your favorite gluten-free pasta (those made with brown rice and quinoa blends tend to hold up best in casseroles). For the roux, substitute the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend, and ensure your broth is certified gluten-free. The rest of the ingredients are naturally gluten-free.
How long do leftovers last in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave, or reheat the whole dish covered with foil in a 350°F (175°C) oven until warmed through, which usually takes about 15-20 minutes. The pasta will continue to absorb the sauce, so you might want to add a tiny splash of milk or broth when reheating to loosen it up.
Ham And Broccoli Casserole
Make this easy Ham and Broccoli Casserole for a creamy, cheesy family dinner. Perfect for using leftover ham! Get the simple recipe here.
Ingredients
For the Casserole:
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8 oz elbow macaroni or small shell pasta (about 225 g)
-
2 cups cooked ham (diced into ½-inch cubes)
-
4 cups fresh broccoli florets (chopped into bite-sized pieces)
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3 tbsp unsalted butter
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
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⅓ cup all-purpose flour
-
2 cups whole milk (at room temperature)
-
1 cup chicken or vegetable broth
-
1 cup heavy cream or half-and-half
-
2 cups sharp cheddar cheese (shredded (divided))
-
½ cup grated Parmesan cheese
-
1 tsp Dijon mustard
-
½ tsp smoked paprika
-
¼ tsp freshly grated nutmeg
-
Salt and black pepper (to taste)
-
½ cup panko breadcrumbs (for topping)
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease your 9x13 inch baking dish. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 2 minutes less than the package directions indicate for al dente. In the last minute of cooking, add the broccoli florets directly to the boiling pasta water to blanch them. Drain the pasta and broccoli together in a colander and set them aside.01
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While the pasta cooks, melt the butter in your large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, which should take about 5-6 minutes. Stir in the minced garlic and cook for just another minute until it’s wonderfully fragrant.02
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Sprinkle the flour over the onion and garlic mixture. Whisk constantly for a full minute to two minutes. You’re cooking out the raw flour taste, and you’ll notice the mixture (your roux) will become a lovely pale golden color and smell a bit nutty.03
-
Now, slowly pour in the room temperature milk, followed by the broth and cream, whisking continuously. Bring the sauce to a gentle simmer, still whisking, and let it cook for 3-4 minutes until it’s nicely thickened and coats the back of a spoon.04
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Reduce the heat to low. Stir in 1 ½ cups of the shredded cheddar cheese, the Parmesan, Dijon mustard, smoked paprika, and nutmeg. Keep stirring until the cheese is fully melted and the sauce is smooth and glossy. Season generously with salt and pepper to your liking. Remove the sauce from the heat.05
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To the cheesy sauce, add the drained pasta, broccoli, and the diced ham. Gently fold everything together until it’s evenly coated and combined. Pour the entire mixture into your prepared baking dish and spread it out into an even layer.06
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In a small bowl, toss the remaining ½ cup of cheddar cheese with the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.07
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Bake, uncovered, for 25-30 minutes, or until the casserole is hot and bubbly all the way through and the top is a beautiful, deep golden brown. Let it rest for about 5-10 minutes before serving.08
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