Cheesy Ham Broccoli Casserole (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
300 g dried egg noodles
02 -
200 g cooked ham, diced
03 -
200 g broccoli florets, cut into bite-sized pieces
04 -
100 g carrots, sliced or diced
→ Sauce
05 -
400 ml whole milk (or 2% milk)
06 -
300 g cream of mushroom soup
07 -
150 g cheddar cheese, grated
08 -
80 g chive cream cheese
09 -
0.5 tsp black pepper, freshly cracked
→ Topping
10 -
50 g plain breadcrumbs or panko
# Step-by-Step Directions:
01 -
Cook egg noodles in a large pot of boiling salted water according to package directions until just al dente. Drain and set aside.
02 -
Bring a pot of water to the boil. Add broccoli florets and carrot pieces, blanch for 2–3 minutes until just tender but still vibrant, then drain and set aside.
03 -
In a large saucepan over medium heat, whisk together the milk and cream of mushroom soup until smooth. Add cheddar cheese and chive cream cheese; cook, stirring constantly, until both cheeses are melted and sauce is silky. Season with freshly cracked black pepper.
04 -
In a large mixing bowl, combine the cooked noodles, diced ham, blanched vegetables, and cheese-mushroom sauce. Mix gently until all components are well coated.
05 -
Transfer the mixture into a lightly greased 23 × 33 cm baking dish. Spread evenly and sprinkle with breadcrumbs or panko for a crispy topping.
06 -
Preheat oven to 180°C. Bake casserole in the centre of the oven for 30–35 minutes, or until the top is golden and filling is bubbling.
07 -
Allow casserole to rest for 10 minutes before serving to allow flavours to set.
# Helpful Notes:
01 -
This dish can be assembled ahead and refrigerated (unbaked) for up to 24 hours. For easy weeknight preparation, use frozen or pre-cut vegetables and leftover ham.