This rich and hearty New Potato Ham And Broccoli Cheese Casserole is crowd pleasing food. In it, new potatoes, broccoli florets and smoky ham are all smothered in an easy cheese sauce then baked until the flavors marry. Serve it as a main dish or a side dish and it will be the star of your next potluck meal. This New Potato Ham And Broccoli Cheese Casserole is simple down home goodness on a plate.
My family loves a one dish meals and this new potato, ham and broccoli casserole is easy to put together and it’s filling. When you cook for boys as I do, that’s the magical combination. This casserole would be a great option to serve at a family, church, or office gathering because the flavor combination is always a crowd pleaser and it doubles as an entree or cheesy side dish. I often say, food doesn’t have to be fancy to be good and this is a perfect example. It’s one of those casseroles that you make because it’s filled with ingredients that are simple to find plus it’s satisfying.
You may also like: Broccoli Cheese Soup, Broccoli Cheese Dip and Baked Broccoli Cheese Balls.
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Helpful Kitchen Items:
New Potato, Ham And Broccoli Cheese Casserole
Prep Time15 mins
Cook Time1 hr 15 mins
Rest10 mins
Total Time1 hr 30 mins
Servings: 8
Ingredients
- 3 lbs red potatoes cut into bite size cubes
- 2 cups fresh broccoli florets
- 1 lb cubed ham
- 1/2 cup butter melted
- 1 [12 oz] can evaporated milk
- 1 [10 3.4 oz] can broccoli cheese soup
- 1 [16 oz] easy melt cheese [such as Velveeta ]
- 1 [0.4 oz] pkg buttermilk dressing mix [such as Hidden Valley]
- 2 Tbsp Dijon mustard
- 2 Tbsp chopped flat leaf parsley
- salt and black pepper to taste
- 4 chopped green onions
- 2 cups shredded sharp cheddar cheese
- 1 cup crushed french fried onions
Instructions
- Preheat the oven to 375°F.
- Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
- Clean and separate the broccoli florets into small bite sized pieces. Blot the broccoli dry with a paper towel to remove any excess water.
- Cube the red potatoes into bite sized pieces leaving the peel intact. In a large mixing bowl whisk together the ingredients for the sauce.
- For the Velveeta, melt in a microwave safe bowl with 1/2 of the evaporated milk until smooth, then add to the sauce.
- Stir together the melted butter, remaining evaporated milk, broccoli cheese soup, buttermilk dressing mix, Dijon mustard. Season with additional salt and black pepper to taste.
- Toss in the diced potato, cubed ham, broccoli florets, green onions and 1 1/2 cups of shredded cheddar cheese.
- Mix until all of the ingredients are evenly coated.
- Pour into the prepared baking dish.
- Bake for 55 minutes.
- Remove the from the oven, stir and sprinkle with the crushed onions and remaining shredded cheese.
- Return to the oven for another 15-20 minutes or until the potatoes are fork tender.
- Let the casserole sit for 10 minutes on the counter to allow the sauce to thicken before serving
Notes
Most of the seasoning in this dish is in the buttermilk dressing mix. You may still need to add salt and black pepper to your taste.
Would you like to spice it up a little? Add cayenne pepper to the sauce base.
Would you like to spice it up a little? Add cayenne pepper to the sauce base.
Tried this recipe?Mention @melissassk or tag #melissassk!
Christina says
Omg just made this and so easy and so delicious! Thanks for the recipe!
Melissa says
So happy you loved this one we do, too!