This easy ham and potato casserole with broccoli is one of my favorite ways to use up leftover ham after your big holiday dinner.
Best way to use your leftover ham is to make a ham and potato casserole. I love a good casserole, and easy casseroles are always my go-to after large holiday dinners. Let’s face it, after spending days in the grocery store and kitchen shopping, prepping and preparing for the holiday meal, the last thing you want to do for the rest of the week is to have to cook. This is why special occasions also call for leftover casseroles!
For Easter my family always makes a ham dinner, and we almost always end up with a lot of leftovers. One of our day-after holiday traditions is to make this comfort food classic. This cheesy ham potato casserole recipe is not only a family favorite, but the best part is that it’s also a great way to use up the leftover ham. The base of this casserole is a creamy sauce, made with simple ingredients and the addition of savory ham, tender potatoes and fresh broccoli. Serve with dinner rolls for a full and satisfying meal the whole family will enjoy! This comforting casserole will easily become one of your favorite meals.
Ham and Potato Casserole with Broccoli Ingredients
- Roux – Roux is the perfect base for any casserole to make creamy, flavorful, and thick. It’s a simple combination of unsalted butter, all purpose flour, and whole milk.
- Seasonings – Besides the standard salt & black pepper, my go to spices for this casserole are garlic powder, onion powder and paprika.
- Vegetables – I prefer to use baby Yukon potatoes and broccoli, but this recipe has such a good base that goes with anything so feel free to substitute your vegetables based on what you have in the fridge.
- Cooked Ham – Leftover spiral ham makes this recipe quick and easy.
- Shredded Cheese – I use shredded colby jack or sharp cheddar cheese for a creamy texture and tangy flavor.
How to Make Ham and Potato Casserole with Broccoli
Preheat oven to 375º F and spray a 13×9 baking dish with cooking spray. In a large skillet over medium heat melt 3 tablespoons of butter then add in the onions to the pan and cook until translucent and soft. Season with Salt, Pepper, Onion Powder, Garlic Powder and Paprika. At this point you make the roux – whisk flour into the pan and cook for 1-2 minutes, stirring occasionally.
Slowly pour in milk and whisk until thickened then remove from heat. Add your potatoes to the bottom of the prepared pan and top with broccoli florets and ham. Season with salt and pepper. Spread your sauce in an even layer on top of your potatoes, broccoli and ham and then top the casserole dish with cheese.
Cover the pan with aluminum foil and bake covered for 40 minutes, then uncover and bake for an addition 20 minutes or until potatoes are fork tender.
- 3 Tablespoons Unsalted Butter
- 1 Onion Chopped
- 3 Tablespoons All Purpose Flour
- 2 Cups Milk
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Paprika
- 2lbs of Baby Yukon Potatoes
- 1 Broccoli Crown cut into bite size pieces
- 2 Cups Cooked Ham cubed
- 2 Cups of Shredded Colby Jack or Cheddar Cheese
- Pre heat oven to 375º F.
- In a medium pan over medium heat melt butter. Add onions and cook until translucent and soft. Season with Salt, Pepper, Onion Powder, Garlic Powder and Paprika.
- Add in flour and cook for 1-2 minutes. Stirring occasionally.
- Slowly pour in milk and whisk. Continue to whisk until thickened. This should only take about 3-5 minutes. Once thickened remove from heat.
- Spray non stick spray in a 13x9 pan. Add your potatoes to the bottom of the pan and top with broccoli florets and ham. Season with salt and pepper.
- Spread your sauce in an even layer on top of your potatoes, broccoli and ham.
- Top with cheese.
- Cover with aluminum foil bake at 375º F for 40 minutes.
- Uncover and bake for an addition 20 minutes or until potatoes are fork tender.
Best Tips for Reheating & Storing
- Allow any leftover casserole to cool completely. Store leftovers in an airtight container.
- You can freeze the entire dish in a freezer-friendly container. To make things easier for quick reheating, this recipe is great to store and freeze in individual portions
- To prevent the casserole from drying out, I prefer to reheat in the oven.