I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin
Watch How to Make Ham & Veggie Casserole
Ingredients
- 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
Directions
- Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain.
- 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.
- 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.
- Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.
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