RecipesHolidays and Occasions

Ham & Veggie Casserole

Ham & Veggie Casserole

I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls.

Ingreadient

• 1 package (16 ounces) frozen broccoli florets
• 1 package (16 ounces) frozen cauliflower
• 2 teaspoons plus 2 tablespoons butter, divided
• 1/4 cup seasoned bread crumbs
• 2 tablespoons all-purpose flour
• 1-1/2 cups 2% milk
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1-1/2 cups cubed fully cooked ham (about 8 ounces)
• 1/4 teaspoon pepper

Direction

1. Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain.
2. Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat until lightly toasted, 2-3 minutes. Remove from heat.
3. In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables.
4. Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.