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Ham-Broccoli Bake
Serves 5
This is so good and it really doesn't take long to make. I enjoyed every
bite of it. I love a good creamy cheese sauce and this really does hit the
spot. I got the recipe from Hot Dish Heaven by Ann L. Burckhardt. Classic
Casseroles from Midwest Kitchens .
Ingredients:
2 1/2 cups cut-up fresh broccoli or frozen broccoli cuts
1 1/2 cups cubed cooked or baked ham or turkey ham
1 cup drained canned or frozen whole onions
2 cups Medium Cream Sauce (recipe follows)
2 teaspoons dry mustard or 3 teaspoons prepared mustard
1/2 cup grated cheddar cheese
1 cup buttermilk baking mix such as Bisquick
1/2 teaspoon celery seed
1/3 cup milk
Heat oven to 425°.
Mix broccoli, ham, and onion in a 1 1/2-quart baking dish. Prepare white
sauce, adding mustard and cheese and stirring until smooth. Pour sauce over
ham mixture. Place in oven while making biscuits. In small bowl, stir
together biscuit mix, celery seed, and milk, forming a soft dough,. Remove
baking dish from oven and drop 10 small biscuits atop ham mixture, holding a
tablespoon in one hand and rubber spatula in your other hand to shape each
biscuit. Bake 15 to 20 minutes or until ham and vegetables are bubbling and
biscuits are golden.
VARIATIONS:
Turkey-Broccoli Bake: Use smoked turkey from the deli in place of ham
Ham-Vegetable Bake: Use 3 1/2 cups frozen California mix (cauliflower,
broccoli, and carrots) in place of broccoli and onions.
Swiss Ham-Broccoli Bake: Try Swiss cheese in place of Cheddar in sauce.
MEDIUM CREAM SAUCE:
2 cups
This is made with milk but it gets the name because the sauce is so creamy.
4 tablespoons butter, margarine, or oil
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon black or white pepper or paprika
2 cups milk
Melt the butter in sauce pan over medium heat. Stir in the flour, salt, and
pepper. Cook 1 to 2 minutes, stirring constantly (a wire wisk is best)
until smooth and bubbly. (Flour mixture must be cooked 1 additional minute
at this point to avoid a floury taste in the finished sauce.) Remove pan
from heat. Pour in milk. Stir constantly, cook until smooth and boiling.
This is so good and it really doesn't take long to make. I enjoyed every
bite of it. I love a good creamy cheese sauce and this really does hit the
spot. I got the recipe from Hot Dish Heaven by Ann L. Burckhardt. Classic
Casseroles from Midwest Kitchens .
Ingredients:
2 1/2 cups cut-up fresh broccoli or frozen broccoli cuts
1 1/2 cups cubed cooked or baked ham or turkey ham
1 cup drained canned or frozen whole onions
2 cups Medium Cream Sauce (recipe follows)
2 teaspoons dry mustard or 3 teaspoons prepared mustard
1/2 cup grated cheddar cheese
1 cup buttermilk baking mix such as Bisquick
1/2 teaspoon celery seed
1/3 cup milk
Heat oven to 425°.
Mix broccoli, ham, and onion in a 1 1/2-quart baking dish. Prepare white
sauce, adding mustard and cheese and stirring until smooth. Pour sauce over
ham mixture. Place in oven while making biscuits. In small bowl, stir
together biscuit mix, celery seed, and milk, forming a soft dough,. Remove
baking dish from oven and drop 10 small biscuits atop ham mixture, holding a
tablespoon in one hand and rubber spatula in your other hand to shape each
biscuit. Bake 15 to 20 minutes or until ham and vegetables are bubbling and
biscuits are golden.
VARIATIONS:
Turkey-Broccoli Bake: Use smoked turkey from the deli in place of ham
Ham-Vegetable Bake: Use 3 1/2 cups frozen California mix (cauliflower,
broccoli, and carrots) in place of broccoli and onions.
Swiss Ham-Broccoli Bake: Try Swiss cheese in place of Cheddar in sauce.
MEDIUM CREAM SAUCE:
2 cups
This is made with milk but it gets the name because the sauce is so creamy.
4 tablespoons butter, margarine, or oil
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon black or white pepper or paprika
2 cups milk
Melt the butter in sauce pan over medium heat. Stir in the flour, salt, and
pepper. Cook 1 to 2 minutes, stirring constantly (a wire wisk is best)
until smooth and bubbly. (Flour mixture must be cooked 1 additional minute
at this point to avoid a floury taste in the finished sauce.) Remove pan
from heat. Pour in milk. Stir constantly, cook until smooth and boiling.
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