Ham & Broccoli Casserole

This recipe is one of the oldest ones I have- as in, I specifically remember eating it when I was a kid. Growing up, broccoli was my "most tolerated" vegetable, so I was much happier to be served this than other dinners (that included things like corn, which everyone else liked and I hated). It's a pretty flexible meal, and I don't really measure things when I make it.

The kids like this one, because it's similar to mac & cheese, and I like that it has protein & a vegetable in it! It's ready in about an hour, start to finish.



Ham & Broccoli Casserole
Printable version here

1 head broccoli, cut into bite-sized pieces
6 oz. cooked diced ham
7 oz. macaroni (approx.),
1 can cheddar cheese soup
1 can cream of celery (or a half batch of this)
1 tbsp. mustard
1/4 cup bread crumbs

1. Cook noodles and steam broccoli, until both are al dente- tender, but not too soft.*

2. Mix all ingredients (except bread crumbs) in a large bowl, and pour into an ungreased 1 1/2 quart casserole dish (such as a 9x9 inch pan). Sprinkle the top with bread crumbs.

3. Bake uncovered at 350º for 20 minutes or until hot & bubbly.

*I haven't tried this, but next time I think I'll add the broccoli to the boiling noodles, when the noodles have about 5 minutes left. Normally I prefer to steam broccoli, but I think it would be fine to save a pot and cook it this way. I'll update this when I try it (or let me know how it works if you try it!).

Why I love it? It's pretty easy, and the kids eat it! I made it because I had some leftover ham to use up. I like that the mustard helps the sauce to be a little tangy. Someday I'll figure out how to make this without using the canned cheddar soup, but at least it's not too processed of a dinner. Some days you just need something quick! :)