Leftover Ham and Broccoli Casserole You’ll Actually Crave

You’ve got extra ham staring at you from the fridge like a guilty conscience—let’s turn it into a weeknight win. This Leftover Ham and Broccoli Casserole is creamy, cheesy, crunchy on top, and dinner-level fast.

No weird ingredients, no culinary gymnastics, just practical comfort food that tastes like you planned it. It’s the kind of dish you bring to the table and everyone assumes you tried—hard.

Joke’s on them: it’s mostly pantry staples and a smart bake.

What Makes This Recipe So Good

• Texture that hits all the notes: Tender broccoli, juicy ham, creamy sauce, and a golden, crunchy topping. It’s like ASMR for your fork.
• Efficient use of leftovers: Repurposes ham without tasting like “yesterday.” The flavors are fresh, savory, and balanced.
• One-pan convenience: Minimal prep, easy cleanup, big payoff.
  

  Perfect for busy schedules or lazy Sundays.

• Make-ahead friendly: Assemble earlier, bake later. Meal prep hero status unlocked.
• Kid-approved, adult-approved: Cheesy enough for picky eaters, elevated enough for you.

Leftover Ham and Broccoli Casserole You’ll Actually Crave

Recipe by Wendy CarterCourse: Dinner

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Ingredients

• 3 cups chopped cooked ham (leftover ham, diced)

• 4 cups broccoli florets (fresh or frozen; if frozen, thaw and drain)

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 2 cups cooked rice or small pasta (like rotini or egg noodles)

• 1 1/2 cups shredded sharp cheddar (divided)

• 1/2 cup grated Parmesan

• 2 tablespoons butter

• 2 tablespoons olive oil

• 3 tablespoons all-purpose flour

• 1 3/4 cups milk (whole or 2%)

• 1/2 cup chicken broth (low-sodium)

• 1/2 cup sour cream or plain Greek yogurt

• 1 teaspoon Dijon mustard

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1/4–1/2 teaspoon kosher salt (to taste)

• 1 cup crushed buttery crackers or panko breadcrumbs

• 1 tablespoon melted butter (for topping)

Step-by-Step Instructions

• Preheat the oven: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
• Prep the broccoli: If using fresh, blanch in boiling salted water for 2 minutes, then drain well. If using frozen, thaw and pat dry. Waterlogged broccoli equals soggy casserole, and we’re not doing that.
• Cook onions and garlic: In a large skillet, heat olive oil over medium. Sauté onion 3–4 minutes until translucent. Add garlic; cook 30 seconds until fragrant.
• Make the sauce base: Add butter to the skillet. When melted, sprinkle in flour and whisk for 1 minute to form a roux. Slowly stream in milk and chicken broth, whisking until smooth. Simmer 3–4 minutes until slightly thickened.
• Flavor boost: Whisk in Dijon, smoked paprika, black pepper, and salt. Stir in sour cream until creamy. Taste and adjust seasoning—ham is salty, so be smart here.
• Cheese it up: Off heat, fold in 1 cup cheddar and all the Parmesan until melted and velvety.
• Combine: In a large bowl, mix ham, broccoli, rice (or pasta), and the cheese sauce until everything is generously coated.
• Assemble: Transfer mixture to the baking dish. Top with remaining 1/2 cup cheddar.
• Add crunch: Mix crushed crackers or panko with melted butter and sprinkle evenly over the top.
• Bake: Bake 20–25 minutes until bubbly at the edges and the topping is golden. If your top needs more color, broil 1–2 minutes. Watch it like a hawk.
• Rest: Let sit 5–10 minutes before serving. The sauce sets slightly and flavors tighten up. Worth the wait, promise.

Storage Made Simple

• Fridge: Cool completely, cover tightly, and refrigerate up to 4 days.
• Reheat: 350°F oven for 15–20 minutes covered, then uncover 5 minutes to re-crisp. Microwave works in a pinch; add a splash of milk to keep it creamy.
• Freeze: Assemble without the cracker topping, wrap well, freeze up to 2 months.
  

  Thaw in the fridge overnight, add topping, and bake as directed.

Why It’s Worth Making

• Maximizes value: Turns leftovers into a legit main dish that tastes brand-new.
• Balanced comfort: Protein, veg, carbs, and cheese—like a team that actually plays well together.
• Customizable: Swap cheeses, add spice, change the base—this casserole adapts to what you have.
• Weeknight-friendly: Short ingredient list, big flavor. The ROI on effort here is elite.

Nutrition Stats

Per serving (estimate, 1/6 of recipe): ~420 calories, 22g protein, 18g fat, 36g carbs, 3–4g fiber, ~950mg sodium.

Want to lighten it up? Use Greek yogurt instead of sour cream, reduce cheddar by 1/2 cup, and swap crackers for toasted panko.

Need lower sodium? Use low-sodium broth and rinse the ham briefly.

Common Mistakes to Avoid

• Skipping the broccoli prep: Don’t add watery veg.
  

  Blanch and drain or thaw and pat dry.

• Under-seasoning the sauce: Taste before mixing. The sauce should be slightly more seasoned than you think.
• Overcooking the casserole: Bake until just bubbly.
  

  Too long = dry and sad.

• Cheese overload (yes, that’s possible): Too much can make it greasy. Stick to the amounts, or balance with a bit more starch.
• Forgetting the rest time: Five minutes matters.
  

  It sets up and serves cleaner.

Creative Twists

• Buffalo kick: Add 2 tablespoons hot sauce to the sauce; finish with blue cheese crumbles.
• Italian vibe: Swap cheddar for mozzarella and provolone; add 1 teaspoon Italian seasoning and sun-dried tomatoes.
• Ranch ranch baby: Stir in 1 tablespoon ranch seasoning; use Monterey Jack.
• Low-carb swap: Replace rice with riced cauliflower; thicken sauce slightly more.
• Add crunch factor: Toss in 1/2 cup toasted slivered almonds or crispy fried onions.
• Heat lovers: Mix in diced jalapeños or a pinch of cayenne. FYI, smoked paprika + chili flakes = chef’s kiss.

FAQ

Can I use cream of mushroom or chicken soup instead of making the sauce?

Yes.

Use one 10.5-ounce can plus 3/4 cup milk and skip the roux step. It won’t taste as fresh, but it’s fast and still delicious.

What’s the best cheese for this casserole?

Sharp cheddar for flavor, Parmesan for salt and depth.

Mozzarella melts beautifully but is mild—combine it with cheddar for the best of both worlds.

Do I have to use rice?

Nope. Egg noodles, rotini, quinoa, or even diced cooked potatoes work.

Just keep the ratios similar so it doesn’t turn soupy.

Can I make it ahead?

Absolutely. Assemble up to 24 hours in advance, cover, and refrigerate.

Add the topping just before baking and add 5–10 minutes to the bake time if starting cold.

How do I avoid a grainy sauce?

Warm the milk before adding, whisk the roux for a full minute, and keep heat moderate. Add cheese off heat so it melts gently.

Don’t boil once the cheese is in.

What if my ham is very salty?

Use low-sodium broth, reduce added salt, and consider rinsing the diced ham and patting dry. Also lean on Parmesan lightly since it adds salt.

My Take

This Leftover Ham and Broccoli Casserole is peak practical comfort—simple, efficient, and way tastier than it has any right to be.

It respects your time and your budget, and it delivers that cozy, cheesy satisfaction without the heavy “food coma” tax. If you’re juggling real life and still want something that feels homemade and legit, this is the move.

Bonus: it reheats like a champ, which in the real world is the ultimate flex, IMO.