Ham Broccoli Casserole

Ham Broccoli Casserole brings salty ham, tender broccoli, and a creamy cheese sauce together under a golden cheddar top. It is a cozy way to turn leftover ham into dinner. There is no pasta or rice to cook, and the sauce comes together in a bowl. Serve it with green beans or a crisp salad for an easy meal.

Why I Love This Recipe

This is the kind of dinner that makes a short ingredient list feel generous. Broccoli gives each spoonful a little bite, while sharp cheddar adds enough flavor to keep the creamy sauce from tasting flat. The ham is already cooked, so most of the work is simple mixing and baking.

• Useful leftovers: Diced cooked ham gets a fresh purpose.
• Simple sauce: Cream cheese makes a thick sauce without a roux or canned soup.
• Plenty of vegetables: Broccoli is a main part of the dish, rather than a small add-in.
• Easy portions: Scoop out what you need and save the rest for lunch.

What You’ll Need

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes, including blanching and baking
• Rest Time: 5 minutes
• Total Time: 1 hour
• Oven Temperature: 375°F (190°C)
• Baking Dish: 8×12-inch rectangular baking dish, about 2 1/2 to 3 quarts

Ingredients

• 1 teaspoon softened unsalted butter, for the dish
• 6 cups fresh bite-size broccoli florets (about 1 pound after trimming)
• 2 cups diced fully cooked ham (about 10 ounces), cut into 1/2-inch cubes
• 4 ounces full-fat cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 cups freshly shredded sharp cheddar cheese (8 ounces), divided
• 2 tablespoons finely grated Parmesan cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon finely sliced fresh chives

The ham and cheeses supply plenty of salt, so this recipe does not need added salt. Use a mild, fully cooked ham rather than a heavily sweetened glazed ham for the most balanced flavor.

Tools You Need

• 8×12-inch rectangular baking dish
• Large pot and colander
• Large mixing bowl and a smaller bowl
• Whisk and flexible spatula
• Box grater
• Measuring cups and spoons
• Instant-read thermometer
• Serving spatula

How to Make Ham Broccoli Casserole

Drain the broccoli well, then let the oven bring everything together.

Step 1: Prepare the Baking Dish

Heat the oven to 375°F (190°C) with a rack in the middle.

Rub 1 teaspoon softened unsalted butter over the inside of an 8×12-inch baking dish. Leave the dish unlined.

Step 2: Blanch and Drain the Broccoli

Bring a large pot of water to a boil. Add 6 cups fresh bite-size broccoli florets (about 1 pound) and cook for 2 minutes, just until bright green and barely tender.

Drain right away. Spread the broccoli in the colander and let it drain for 3 minutes, then gently blot away trapped water with a clean towel. The broccoli will finish cooking in the oven.

Step 3: Mix the Creamy Sauce

Whisk 4 ounces softened cream cheese with 1/2 cup sour cream in a large bowl until smooth.

Whisk in 1/2 cup whole milk, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground black pepper.

Stir in 1 cup shredded sharp cheddar and 2 tablespoons finely grated Parmesan. The sauce should be thick and creamy, with the cheddar shreds spread throughout.

Step 4: Assemble the Casserole

Fold the drained broccoli from Step 2 and 2 cups diced fully cooked ham (about 10 ounces) into the sauce until everything is evenly coated.

Spread the mixture in the prepared baking dish without packing it down.

Scatter the remaining 1 cup shredded sharp cheddar in a thin, even layer across nearly the entire top.

Step 5: Bake and Add the Chives

Bake uncovered for 28–33 minutes, until the cheese has melted, the top has light golden spots, and the center reaches 165°F (74°C). Check the center rather than judging only by the cheese.

Right after taking the dish from the oven, sprinkle 1 tablespoon finely sliced fresh chives over the melted cheese.

Step 6: Rest and Serve

Let the casserole rest for 5 minutes so the sauce settles around the broccoli and ham.

Scoop into 6 portions, keeping some of the cheddar and chives on each serving. Expect soft, rustic scoops rather than tidy slices.

Serve with optional cooked green beans on the same plate, or enjoy a crisp green salad alongside.

Why This Recipe Works (Quick Science)

Cream cheese gives the sauce body before it even goes into the oven. Sour cream adds a gentle tang, while milk loosens the mixture enough to coat the florets. The sauce stays thick instead of relying on a layer of liquid beneath the food.

Briefly cooking the broccoli starts to soften its stems. Draining it carefully matters because water held in the florets can thin the sauce. The oven then finishes the vegetables and melts the cheddar into a connected topping. A short rest makes the casserole easier to scoop.

Common Mistakes to Avoid

• Leaving the broccoli wet: Water caught in the florets can collect in the bottom of the dish. Drain and blot it before mixing.
• Overcooking before baking: Broccoli that is already soft will turn mushy in the oven. Keep the first cook brief.
• Using cold cream cheese: It can leave little lumps in the sauce. Soften it before you start.
• Adding salt too soon: Ham and sharp cheese can be salty. Start without added salt.
• Baking until dry: Once the middle is heated through and the cheese is melted, take the dish out. More oven time will not make it creamier.

Pro Tips

Grate cheddar from a block for a smoother melt. Cut the broccoli into similar bite-size pieces so the stems finish at the same time. If your ham has a wet surface, blot it before dicing.

Set out the cream cheese while you prepare the broccoli. It should give easily when pressed with a spoon. Avoid melting it into a puddle; soft cream cheese is easier to blend into a thick, even sauce.

Substitutions and Variations

• Frozen broccoli: Thaw 1 pound of frozen florets, drain well, and blot dry. Skip the blanching step. The finished broccoli will be softer.
• Different cheese: Replace the cheddar with an equal amount of Colby Jack. It will have a milder flavor.
• Greek yogurt: Plain full-fat Greek yogurt can replace the sour cream in the same amount. It adds a little more tang.
• A little heat: Stir a pinch of crushed red pepper into the sauce before adding the ham and broccoli.

Do not add uncooked rice or pasta to this version. They need extra liquid and a different baking time.

What to Serve With Ham Broccoli Casserole

Cooked green beans make a simple side and fit neatly beside a serving of casserole. A crisp green salad adds a cool crunch that balances the rich sauce. For a heartier meal, offer crusty bread or a baked potato separately.

The casserole already has a creamy sauce, so it does not need a separate cheese sauce or dip.

Make-Ahead Tips

Assemble the casserole through Step 4, cover, and refrigerate for up to 24 hours. Keep the chives separate until after baking. Allow extra oven time for a chilled casserole and check that the center reaches 165°F (74°C).

Follow the baking-dish maker’s directions for moving a cold dish into a hot oven. Avoid sudden temperature changes with glass or ceramic dishes.

Leftovers and Storage

Refrigerate leftovers in shallow, covered containers within 2 hours, or within 1 hour when the room is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or colder and use within 3–4 days. If you started with leftover ham, count from the day that ham was first cooked; baking it again does not restart its storage time.

Reheat covered portions in the microwave, pausing to turn or stir them, until several spots reach 165°F (74°C). A small splash of milk can loosen a thickened portion.

You can freeze portions for up to 2 months for best quality. Thaw in the refrigerator before reheating. The broccoli may soften and the dairy sauce may separate slightly after freezing.

Macros Information

Estimated per serving, based on 6 servings, without optional sides. Brands and ham salt levels will change these values.

• Calories: 350
• Protein: 24 g
• Carbohydrates: 10 g
• Fat: 25 g
• Saturated Fat: 14 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 920 mg

Frequently Asked Questions (FAQ)

Q: Can I use leftover holiday ham?

A: Yes. Trim away excess fat and any thick, sweet glaze, then dice the meat. Use ham that has been stored safely and is still within its original storage window.

Q: Does the ham need to be cooked first?

A: Yes. This recipe starts with fully cooked ham. Raw pork or an uncooked ham needs a different cooking method.

Q: Can I use frozen broccoli?

A: Yes. Thaw, drain, and blot 1 pound of frozen florets, then skip blanching. Expect a softer result than with fresh broccoli.

Q: Why is there liquid in the bottom?

A: Broccoli or ham may have carried in extra water. Drain both well and let the baked casserole rest before serving. Do not add extra milk during assembly.

Q: Can I make this without canned soup?

A: This recipe already skips canned soup. Cream cheese, sour cream, milk, and shredded cheese make the sauce.

Q: Can I use a different baking dish?

A: Use a similarly sized 2 1/2- to 3-quart dish. A deeper dish may need longer to heat through, while a much wider dish can dry out sooner.

Q: Should I cover it while it bakes?

A: Bake it uncovered. If the top browns before the center reaches 165°F (74°C), loosely cover it with foil for the remaining time.

Q: Can I double the recipe?

A: Yes. Use two matching baking dishes so the depth stays similar. Check the center of each dish, and allow more time if both are in the oven together.

Q: Will the casserole cut into squares?

A: It is a creamy vegetable casserole, so it serves best in soft scoops. Resting helps it hold together, but it will not set like an egg casserole.

Final Thoughts

Ham Broccoli Casserole turns a little leftover ham into a warm, cheesy dinner with plenty of vegetables. Keep the broccoli dry and the baking time gentle for the best texture. Leave a comment with your favorite side to serve with it. Happy cooking!